Malaysian Journal of Medical Sciences
School of Medical Sciences, Universiti Sains Malaysia
Vol. 19, No. 1, 2012, pp. 20-29
Bioline Code: mj12004
Full paper language: English
Document type: Research Article
Document available free of charge
Malaysian Journal of Medical Sciences, Vol. 19, No. 1, 2012, pp. 20-29
© Copyright 2012 - Malaysian Journal of Medical Science
Effect of Repeatedly Heated Palm Olein on Blood Pressure–Regulating Enzymes Activity and Lipid Peroxidation in Rats|
Leong, Xin-Fang; Salimon, Jumat; Mustafa, Mohd Rais & Jaarin, Kamsiah
Background: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure–regulating enzymes and lipid peroxidation.
Methods: Forty-two adult male Sprague-Dawley rats were equally assigned into 6 groups. The first group was fed with normal rat chow as the control group, and the subsequent groups were fed with rat chow fortified with 15% weight/weight of the following: fresh palm olein, palm olein heated once, palm olein heated twice, palm olein heated 5 times, or palm olein heated 10 times. The duration of feeding was 6 months. Fatty acid analyses of oil were performed using gas chromatography. Peroxide values were determined using standard titration. Plasma was collected for biochemical analyses.
Results: Repeatedly heated palm olein increased the levels of peroxide, angiotensin-converting enzyme, and lipid peroxidation as well as reduced the level of heme oxygenase. Fresh palm olein and palm olein heated once had lesser effects on lipid peroxidation and a better effect on the activity of blood pressure–regulating enzymes than repeatedly heated palm olein.
Conclusion: Repeatedly heated palm olein may negatively affect the activity of blood pressure–regulating enzymes and increase lipid peroxidation.
angiotensin-converting enzyme, heating, heme oxygenase, nutrition, oxidative stress, palm oil
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