Abstract
Deep-fried vegetable oils are reused multiple times to save costs, and their chronic consumption may cause organ dysfunction. In this study, we assessed the modulatory effects of lipid-solubles from ginger and turmeric that may migrate to oils during heating, on the cardio-hepatic antioxidant defense response, and blood pressure in rats. Male Wistar rats were fed with; 1) control {native canola (N-CNO) or native sunflower (N-SFO)} oil, 2) heated (heated canola {(H-CNO) or heated sunflower (H-SFO)} oil, and 3) heated oil with ginger or turmeric {heated canola with ginger (H-CNO+GI) or heated canola oil with turmeric (H-CNO+TU), heated sunflower oil with ginger (H-SFO+GI) or heated sunflower oil with turmeric (H-SFO+TU)} for 120 days. Oxidative stress markers, antioxidant enzymes, NOS2, ICAM-1, NRF-2, markers of hepatic and cardiac function, blood pressure were assessed. Feeding heated oils (H-CNO or H-SFO); 1) increased oxidative stress markers, NOS-2 and ICAM-1 expression, 2) decreased antioxidant enzyme activity and NRF-2 level, 3) increased marker enzymes of hepatic and cardiac function, and 4) increased systolic and diastolic blood pressure significantly (p<0.05), when compared to respective native oils (N-CNO or N-SFO). However, feeding oils heated with ginger or turmeric positively countered the changes induced by heated oils. Consumption of repeatedly heated oil causes cardio-hepatic dysfunction by inducing oxidative stress through NRF-2 downregulation. Lipid-solubles from ginger and turmeric that may migrate to oil during heating, prevent the oxidative stress and blood pressure triggered by heated oils in rats.
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