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

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

  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 ± 0.37a 5.35 ± 0.52b 10.31 ± 0.25abc 11.54 ± 0.29abc 12.52 ± 0.36abc
  1. 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.).