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Changes in blood pressure, vascular reactivity and inflammatory biomarkers following consumption of heated corn oil

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dc.contributor.author Das, Srijit
dc.contributor.author Afiq Hamsi, Mohamed
dc.contributor.author Kamisah, Yusof
dc.contributor.author Mohd Saad Qodriyah, Hj
dc.contributor.author Othman, Faizah
dc.contributor.author Emran, Adel
dc.contributor.author Zakaria, Zaiton
dc.contributor.author Jaarin, Kamsiah
dc.date.accessioned 2022-11-18T07:49:04Z
dc.date.available 2022-11-18T07:49:04Z
dc.date.issued 2017-09-13
dc.identifier.citation Das, S., Hamsi, M. A., Kamisah, Y., Qodriyah, H. M. S., Othman, F., Emran, A., ... & Jaarin, K. (2017). Changes in blood pressure, vascular reactivity and inflammatory biomarkers following consumption of heated corn oil. Pakistan journal of pharmaceutical sciences, 30(5). en_US
dc.identifier.issn 1011-601X
dc.identifier.uri http://142.54.178.187:9060/xmlui/handle/123456789/14073
dc.description.abstract Consumption of corn oil for cooking purpose is gaining popularity. The present study examined the effect of heated corn oil on blood pressure and its possible mechanism in experimental rats. Thirty male Sprague-Dawley rats were randomly divided into 5 groups and were fed with the following diets, Group I was fed with basal diet only; whereas group II,III,IV and V were fed with basal diet fortified with 15% (w/w) either fresh, once-heated, five-timesheated or ten-times-heated corn oil, respectively for 16 weeks. Body weight, blood pressure were measured at baseline and weekly interval for 16 weeks. Inflammatory biomarkers which included soluble intracellular adhesion molecules (sICAM), soluble vascular adhesion molecules (sVCAM) and C reactive protein (CRP), were measured at baseline and the end of 16 weeks. The rats were sacrificed and thoracic aorta was taken for measurement of vascular reactivity. There was significant increase in the blood pressure in the groups fed with heated once, five-times (5HCO) and ten-timesheated corn oil (10-HCO) ompared to the control. The increase in the blood pressure was associated with an increase in CRP, sICAM and sVCAM, reduction in vasodilatation response to acetylcholine and greater vasoconstriction response to phenylephrine. The results suggest that repeatedly heated corn oil causes elevation in blood pressure, vascular inflammation which impairs vascular reactivity thereby predisposing to hypertension. There is a need to educate people not to consume corn oil in a heated state. en_US
dc.language.iso en en_US
dc.publisher Karachi: Faculty of Pharmacy and Pharmaceutical Sciences, University of Karachi en_US
dc.subject Corn oil en_US
dc.subject Heating en_US
dc.subject Blood pressure en_US
dc.subject Vascular reactivity en_US
dc.subject Inflammation en_US
dc.title Changes in blood pressure, vascular reactivity and inflammatory biomarkers following consumption of heated corn oil en_US
dc.type Article en_US


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