lipid peroxidation

Recycled Deep-frying Oil Causes Blood Pressure Elevation and Vascular Hypertrophy in Sprague-Dawley Rats

Background: Recycling cooking oil for deep frying makes the oil more vulnerable to lipid peroxidation that generates oxidative com-pounds, linking to an increased risk of cardiovascular diseases. The study aimed to investigate the long-term effect of recycled deep-frying oil on blood pressure and aortic structure in rats.

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