Abstract
Cardiovascular diseases such as hypertension and atherosclerosis are the common causes of mortality in developed and developing countries. Repeated heating of the dietary oil is a common practice to reduce cost during food preparation. When the cooking oil is heated at high temperatures, production of free radicals augments the oxidative degradation of lipids and depletes the natural antioxidant contents of the cooking oil. Chronic intake of foods prepared using reheated oil could impair antioxidant capacity, leading to oxidative stress and inflammation. This review aims to summarize the current evidence of lipid oxidation products on hypertension and atherosclerosis via inflammatory pathway. In particular, toxic lipid oxidation products such as malondialdehyde and 4-hydroxy-2-nonenal are taken into account. Understanding the signaling pathways underlying the pathology associated with the lipid oxidation-derived aldehydes may be useful to develop therapeutic strategies for the prevention of inflammatory-related cardiovascular complications.
Highlights
Deep frying is a common cooking method for food preparation
MDA was shown to accumulate in cells under endoplasmic reticulum (ER) stress [20], which is highly linked to cardiovascular diseases such as hypertension and atherosclerosis
Studies involving lipid oxidation products such as MDA and 4-HNE derived from heated cooking oil on hypertension and atherosclerosis in human is limited
Summary
Deep frying is a common cooking method for food preparation. The flavor and crispness of fried food provide a sensory preference for many consumers. There will be a change in physical and chemical reactions during the frying process Factors such as temperature, duration of heating, ratio of unsaturated to saturated fatty acids in cooking oil, type of cooking oil, presence of prooxidants and/or antioxidants are important to determine the quality of cooking oil. When the oil is heated to high temperatures and is used repeatedly, physical reactions such as formation of foam, darkening of oil color, increased viscosity and production of off-flavor in oil occur. These reactions may impair the organoleptic qualities, including the taste and smell, and the nutritional value of the fried food
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