The Role of Antioxidants in Attenuating Heated Oil-Induced Cardiovascular Effects: A Review
Norliana Masbah1, Siti Hawa Nordin2 and Kamsiah Jaarin3

1Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia Medical Centre, Jalan Yaacob Latif, Bandar Tun Razak, 56000 Cheras, Kuala Lumpur.

2Faculty of Medicine, Universiti Sultan Zainal Abidin, Medical Campus, Jalan Sultan Mahmud, 20400 Kuala Terengganu, Terengganu.

3Faculty of Medicine, National Defence University of Malaysia (UPNM), Kem Sungai Besi, 57000 Kuala Lumpur, Malaysia.

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Abstract: Repeatedly heated cooking oil was reported to have potential detrimental effect on health. Studies have shown that repeatedly heated cooking oil undergoes thermal oxidation which generates reactive oxygen species that contributes to the occurrence of vascular inflammation and dysfunction. These vascular changes lead to multiple health problems such as hypertension, dyslipidemia, atherosclerosis, osteoporosis, as well as kidneys and liver abnormality. Apart from the reactive oxygen species, such abnormality might be due to the reduction of natural antioxidants in the oil with repeated heating. Therefore, there is an inherent need to further explore the individual antioxidants which exert cardiovascular protective effects, particularly via its effects on blood pressure, blood lipid profiles as well as cardiovascular structures. Therefore, this review was undertaken to ascertain if the detrimental effects of heated oil can be reduced by the administration of antioxidants, particularly polyphenols - which are the main focus of this article.

Keywords: Antioxidants; heated oil; polyphenols; cardiovascular; vascular; oxidation

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