Consumption of ADD-X and repeatedly heated palm oil on the blood pressure and oxidative stress markers in ovarectmized rats

Kumeshini Sukalingam, Kamsiah Jaarin, Qodriyah Mohd Saad, Suhaila Mohamed, Faizah Othman

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7 Citations (Scopus)

Abstract

Background and Objective: Oxidative stress is connected with the pathogenesis of cardiovascular diseases. A series of deep-fat frying in dietary cooking oil produce more amount of reactive oxygen species. In this study, repeatedly heated palm oil and ADD-X were studied for its effect on the Blood Pressure (BP), lipid peroxidation and antioxidant parameters. Methodology: Thirty female Sprague-Dawley rats were divided into 5 groups with 6 rats each. All groups of the animals were ovariectomized after anesthetized. Group 1 was fed 2% cholesterol chow (Chol-C), groups 2 and 4, respectively fed 2% cholesterol chow along with 5 and 10 times heated palm oil (5 HPO and 10 HPO). Groups 3 and 5 were respectively given 2% cholesterol chow with 5 HPO and 10 HPO along with ADD-X. Duration of the feeding was 6 months. Systolic, diastolic and mean BP were monitored 4 weeks intervals using a non-invasive method. At the end of the study, blood was collected for oxidative stress and antioxidant parameters. Results: The BP was elevated significantly (p

Original languageEnglish
Pages (from-to)514-522
Number of pages9
JournalInternational Journal of Pharmacology
Volume12
Issue number5
DOIs
Publication statusPublished - 2016

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Oxidative Stress
Cholesterol
Blood Pressure
Antioxidants
Unsaturated Dietary Fats
Cooking
Lipid Peroxidation
Sprague Dawley Rats
Reactive Oxygen Species
Cardiovascular Diseases
Fats
palm oil

Keywords

  • ADD-X
  • Antioxidant level
  • Blood pressure
  • Heated palm oil
  • Oxidative stress

ASJC Scopus subject areas

  • Pharmacology

Cite this

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abstract = "Background and Objective: Oxidative stress is connected with the pathogenesis of cardiovascular diseases. A series of deep-fat frying in dietary cooking oil produce more amount of reactive oxygen species. In this study, repeatedly heated palm oil and ADD-X were studied for its effect on the Blood Pressure (BP), lipid peroxidation and antioxidant parameters. Methodology: Thirty female Sprague-Dawley rats were divided into 5 groups with 6 rats each. All groups of the animals were ovariectomized after anesthetized. Group 1 was fed 2{\%} cholesterol chow (Chol-C), groups 2 and 4, respectively fed 2{\%} cholesterol chow along with 5 and 10 times heated palm oil (5 HPO and 10 HPO). Groups 3 and 5 were respectively given 2{\%} cholesterol chow with 5 HPO and 10 HPO along with ADD-X. Duration of the feeding was 6 months. Systolic, diastolic and mean BP were monitored 4 weeks intervals using a non-invasive method. At the end of the study, blood was collected for oxidative stress and antioxidant parameters. Results: The BP was elevated significantly (p",
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author = "Kumeshini Sukalingam and Kamsiah Jaarin and {Mohd Saad}, Qodriyah and Suhaila Mohamed and Faizah Othman",
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AU - Sukalingam, Kumeshini

AU - Jaarin, Kamsiah

AU - Mohd Saad, Qodriyah

AU - Mohamed, Suhaila

AU - Othman, Faizah

PY - 2016

Y1 - 2016

N2 - Background and Objective: Oxidative stress is connected with the pathogenesis of cardiovascular diseases. A series of deep-fat frying in dietary cooking oil produce more amount of reactive oxygen species. In this study, repeatedly heated palm oil and ADD-X were studied for its effect on the Blood Pressure (BP), lipid peroxidation and antioxidant parameters. Methodology: Thirty female Sprague-Dawley rats were divided into 5 groups with 6 rats each. All groups of the animals were ovariectomized after anesthetized. Group 1 was fed 2% cholesterol chow (Chol-C), groups 2 and 4, respectively fed 2% cholesterol chow along with 5 and 10 times heated palm oil (5 HPO and 10 HPO). Groups 3 and 5 were respectively given 2% cholesterol chow with 5 HPO and 10 HPO along with ADD-X. Duration of the feeding was 6 months. Systolic, diastolic and mean BP were monitored 4 weeks intervals using a non-invasive method. At the end of the study, blood was collected for oxidative stress and antioxidant parameters. Results: The BP was elevated significantly (p

AB - Background and Objective: Oxidative stress is connected with the pathogenesis of cardiovascular diseases. A series of deep-fat frying in dietary cooking oil produce more amount of reactive oxygen species. In this study, repeatedly heated palm oil and ADD-X were studied for its effect on the Blood Pressure (BP), lipid peroxidation and antioxidant parameters. Methodology: Thirty female Sprague-Dawley rats were divided into 5 groups with 6 rats each. All groups of the animals were ovariectomized after anesthetized. Group 1 was fed 2% cholesterol chow (Chol-C), groups 2 and 4, respectively fed 2% cholesterol chow along with 5 and 10 times heated palm oil (5 HPO and 10 HPO). Groups 3 and 5 were respectively given 2% cholesterol chow with 5 HPO and 10 HPO along with ADD-X. Duration of the feeding was 6 months. Systolic, diastolic and mean BP were monitored 4 weeks intervals using a non-invasive method. At the end of the study, blood was collected for oxidative stress and antioxidant parameters. Results: The BP was elevated significantly (p

KW - ADD-X

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KW - Heated palm oil

KW - Oxidative stress

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