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Olivero-David, R., Bastid, S., Fogliano, V., Vitaglione, P., Gonzalez-Munoz, M.J., Sacchi, R., Sanchez-Muniz, F.J. and Benedi, J. (2010) Effect of Thermally Oxidized Oil and Fasting Status on the Short-Term Digestibility of Ketolinoleic Acids and Total Oxidized Fatty Acids in Rats. Journal of Agricultural and Food Chemistryy, 59, 4684-4691.
https://doi.org/10.1021/jf1048063

has been cited by the following article:

• TITLE: The Effects of Frying Oils Supplemented with Vitamin E on Blood Parameters and Growth Performance of Rats

  AUTHORS: Fayez S. Hamam, Ahmed S. Eldalo

  KEYWORDS: Frying Oils, Vitamin E, Blood Parameters, Growth Performance

  JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.8, August 13, 2018

  ABSTRACT: This study aimed at investigating effects of frying oils supplemented with vitamin E on blood parameters and growth performance of rats. Three experimental diets containing fresh corn oil or frying oil (FO) with or without vitamin E were fed to Wistar rats over a 90-day. Blood Chemistry, blood parameters (hematocrit and erythrocyte osmotic fragility) and growth performance were determined. Neither FO alone nor vitamin E had any considerable impact on the growth performance. Hematocrit of FO group did not change significantly compared to animals fed fresh oil. Although, vitamin E increased hematocrit to 16.37%, but still it had no considerable effect on restoring hematocrit to normal values. Serum triacylglycerol (TAG) did not change significantly among FO animals, while significant increase in TAG was noted between FO and vitamin E treated animals compared with other treatments. Serum total cholesterol (TC) did not change significantly among experimental animals compared with the control. Vitamin E resulted in an insignificant increase in high-density lipoprotein (HDL-C) level compared to the control. Serum low-density lipoprotein (LDL-C) level did not display any considerable difference among the three treatments. Frying oil with or without vitamin E had no significant effects on growth performance, lipid chemistry, and blood parameters. The only significant effect of FO was shown on erythrocytes hemolysis at higher concentration. Vitamin E supplementation had no impacts on undesired effects caused by frying oil.