Nutrition
Volume 26, Issue 3 , Pages 331-336 , March 2010

Effects of deep-frying oil on blood pressure and oxidative stress in spontaneously hypertensive and normotensive rats

  • Pei-Ling Yen, M.S.

      Affiliations

    • Department of Nutritional Science, Fu Jen Catholic University, Hsinchuang, Taipei, Taiwan
    • ,
  • Bing-Huei Chen, Ph.D.

      Affiliations

    • Department of Food Science, Fu Jen Catholic University, Hsinchuang, Taipei, Taiwan
    • ,
  • Feili Lo Yang, Ph.D.

      Affiliations

    • Department of Nutritional Science, Fu Jen Catholic University, Hsinchuang, Taipei, Taiwan
    • ,
  • Yi-Fa Lu, Ph.D.

      Affiliations

    • Department of Nutritional Science, Fu Jen Catholic University, Hsinchuang, Taipei, Taiwan
    • Corresponding Author InformationCorresponding author. Tel.: +886-2-2905-3615; fax: +886-2-2902-1215.

Received 29 December 2008 ,Accepted 17 April 2009.

References 

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 The study was supported in part by grant NSC-95-2323-B-030-006 from the National Science Council of Taiwan and grant 409531060135 from Fu Jen Catholic University.

PII: S0899-9007(09)00193-2

doi: 10.1016/j.nut.2009.04.020

Nutrition
Volume 26, Issue 3 , Pages 331-336 , March 2010

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