Heated cooking oils and its effect on blood pressure and possible mechanism: A review
Studies have shown that oxidative stress and endothelial dysfunction involved in the development of hypertension. Repeated heating of cooking oils caused thermal oxidation which produces harmful products including free radicals. Hence, repeatedly heated cooking oils may be responsible for an increas...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
| Published: |
E-Century Publishing Corporation
2016
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| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/7218/1/FH02-FP-16-05682.jpg http://eprints.unisza.edu.my/7218/2/FH02-FP-16-07271.jpg http://eprints.unisza.edu.my/7218/ |
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