A Comparative Study of the Effect of Heating on Antioxidant Potential and Lipid Profile of Rats Fed with Two Vegetable Oils-sunflower Oil and Sesame Oil (Commonly Used in Culinary Preparation)
George Saramma & Chaturvedi Padmaja · International Journal of Biochemistry Research & Review · 2015
Aims: Vegetable oils are fats, which are extracted from plant materials especially from seeds, which may change its chemical composition when heated. Therefore the present study investigated the effect of heating of sunflower oil and sesame oil on the in-vivo antioxidant status a...
Open access
Research Article
10.9734/IJBCRR/2015/17862