Title: The Influence of Thermally Oxidized Frying Oil on Lipid Peroxidation in Rat Liver
Abstract: The effect of feeding rats with thermally oxidized rape seed oils (3 levels of deterioration; obtained from manufacturers of fried fish paste) on the lipid peroxidation in the rat liver was investigated. Rats were fed ad libitum for 42 days with diet which contained 20% sample oil.Regardless of the control tocopherol level, groups fed thermally oxidized frying oil showed increased relative liver weight, TBA-positive substances and GSH content, in proportion to the level of deterioration of the oil, compared with the fresh oil-fed group.These results suggest that some substances present in thermally oxidized oils act as radical generators in vivo.