A Preliminary Study on the Effects of Repeatedly Used Cooking Oil on Hematological Parameters
| dc.contributor.author | Nur Azliza Bokti | |
| dc.date.accessioned | 2021-03-11T06:56:03Z | |
| dc.date.available | 2021-03-11T06:56:03Z | |
| dc.date.issued | 2006-04 | |
| dc.description.abstract | This study was done to assess the effect of repeatedly used cooking oil on rats hematological parameter (HGB, RBC, MCV, MCH, and MCHC) and to investigate the morphological abnormalities of red blood cells on blood film of rats treated with repeatedly used cooking oil. This study will also focus on Lipid Peroxidation (LPO) product, malondialdehyde (MDA) in plasma samples of control rats and rats treated with fresh oil and with repeatedly used cooking oil. The repeatedly used cooking oil samples were obtained from stalls selling fried bananas. 5 ml of blood was withdrawn in each rat at 0 day, 20 day, 40 day and 60 day from retro orbital sinus/plexus. Our study has shown that there are significant difference in the RBC parameter but other parameters studied did not show significant difference. The results showed that there was an increased in the malondialdehyde concentration in the plasma rats treated with repeatedly used cooking oil. The morphology of the red blood cells also showed a change in shape particularly in rats fed with repeatedly used cooking oil. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/11996 | |
| dc.language.iso | en | en_US |
| dc.publisher | Pusat Pengajian Sains Perubatan, Universiti Sains Malaysia | en_US |
| dc.subject | Cooking oil | en_US |
| dc.title | A Preliminary Study on the Effects of Repeatedly Used Cooking Oil on Hematological Parameters | en_US |
| dc.type | Other | en_US |
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