Impact of consumption and cooking manners of vegetable oils on cardiovascular diseases- A critical review

Cardiovascular disease (CVD) is the number one leading disease which causes morbidity and mortality worldwide. The improper consumption of dietary vegetable oils is highly linked to the pathogenesis of CVD. The practice of using repeatedly heated oil is common among the populations due to its cost-e...

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Veröffentlicht in:	Trends in food science & technology Jg. 71; S. 132 - 154
Hauptverfasser:	Ganesan, Kumar, Sukalingam, Kumeshini, Xu, Baojun
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Cambridge Elsevier Ltd 01.01.2018 Elsevier BV
Schlagworte:	Adverse effect adverse effects anti-inflammatory activity antioxidant activity Antioxidants Beneficial effects Bioavailability Biological activity blood pressure Cardiovascular diseases Clinical trials Coacervation Cooking cost effectiveness CVD diet Drying Edible oils Encapsulation Free radicals Heart diseases Impact analysis Industrial applications Inflammation Ingredients Lipid peroxidation Lipids Medical research Microcapsules Microencapsulation morbidity mortality Oils & fats pathogenesis Peroxidation Pharmaceuticals Probiotics Product quality Repeatedly heated oils risk reduction Spray drying Studies vegetable oil Vegetable oils Vegetables FFA ALP ETS HP ALT ICAM-1 MDA TNF HDL-C Beneficial effects Hb PPAR-γ IL PUFA T2D TBARS ER GPx CVD ABTS-2 CAT CCl4 ROS PCR DPPH-2 TXB CVS NO VCO CBC LDL-C MUFA Adverse effect LOX-1 BP LPS SFA LDH FRAP GSH BMI Vegetable oils AST ACE ESR GST SOD Repeatedly heated oils GR TC VCAM-1 TG ALA PAH VLDL-C TP CHD
ISSN:	0924-2244, 1879-3053
Online-Zugang:	Volltext
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