Perumalla Venkata, Rekhadevi ; Subramanyam, Rajagopal (2016) Evaluation of the deleterious health effects of consumption of repeatedly heated vegetable oil Toxicology Reports, 3 . pp. 636-643. ISSN 22147500
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Official URL: https://doi.org/10.1016/j.toxrep.2016.08.003
Related URL: http://dx.doi.org/10.1016/j.toxrep.2016.08.003
Abstract
Consumption of repeatedly heated cooking oil (RHCO) has been a regular practice without knowing the harmful effects of use. The present study is based on the hypothesis that, heating of edible oils to their boiling points results in the formation of free radicals that cause oxidative stress and induce damage at the cellular and molecular levels. Peroxide value of heated oil, histopathological alterations, antioxidant enzyme levels and blood biochemistry were determined in Wistar rats treated with the RHCO.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Elsevier Ireland Ltd. |
| Keywords: | Repeatedly heated cooking oil; Peroxide value; Oxidative stress; Hematological parameters. |
| ID Code: | 142556 |
| Deposited On: | 25 Jan 2026 06:15 |
| Last Modified: | 25 Jan 2026 06:15 |
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