Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure

Zhong Kai Zhou, Yuyang Wang, Yumei Jiang, Yongjia Diao, Padraig Strappe, Paul Prenzler, Jamie Ayton, Christopher Blanchard

Research output: Contribution to journalArticlepeer-review

24 Citations (Scopus)
9 Downloads (Pure)

Abstract

Deep frying in oil is a popular cooking method around the world. However, the safety of deep-fried edible oil, which is ingested with fried food, is a concern, because the oil is exposed continuously to be re-used at a high temperature, leading to a number of well-known chemical reactions. Thus, this study investigates the changes in energy metabolism, colon histology and gut microbiota in rats following deep-fried oil consumption and explores the mechanisms involved in above alterations.
Original languageEnglish
Article number86
Pages (from-to)1-11
Number of pages11
JournalLipids in Health and Disease
Volume15
DOIs
Publication statusPublished - 2016

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