Association of elevated blood pressure and impaired vasorelaxation in experimental Sprague-Dawley rats fed with heated vegetable oil

Table 1 Fatty acid composition and peroxide value of oils fed to rats.

	FSO	1HSO	2HSO	5HSO	10HSO
Fatty acid
SFA (%)	16.69	17.14	18.32	18.10	18.39
MUFA (%)	25.0	26.10	27.39	24.21	23.43
PUFA (%)	52.48	51.78	50.14	41.72	43.19
Peroxide values # (mEq O₂/kg)	4.84 ± 0.37^a	5.35 ± 0.52^b	10.31 ± 0.25^abc	11.54 ± 0.29^abc	12.52 ± 0.36^abc

FSO, fresh soy oil; 1HSO, soy oil heated once; 2HSO, soy oil heated twice; 5HSO, soy oil heated five times; 10HSO, soy oil heated ten times; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids. Same letters indicate significant difference between groups (p < 0.05). # Values are average of three estimations (means ± S.D.).

ISSN: 1476-511X