Reused vegetable oil (RVO) caused brain lipid peroxidation and a decrease in antioxidant markers in normal albino rats

Objective: Repeated use of vegetable cooking oils can lead to the oxidative breakdown of fats and oils, thereby releasing free radicals. This study investigated the impact of reused vegetable oil from fast food vendors in Abakaliki Metropolis on brain lipid peroxidation and antioxidant markers in normal albino rats. Methodology: We formed five (5) experimental groups (A-E) from a total of thirty-five (35) rats, each containing seven (7) albino Wistar rats. We collected the brain samples after 42 days of treatment for various laboratory analyses. Results: The amounts of catalase, superoxide dismutase (SOD), and reduced glutathione (GSH) were all significantly higher in rats that were given fresh vegetable oil (FVO) compared to rats that were given used vegetable oil (RVO). However, animals that had RVO had significantly greater levels of nitric oxide (NO) and malondialdehyde (MDA). In comparison to the control group, the albino rats that got RVO and FVO eventually had a noticeably larger body weight. Conclusion: The results suggest that reusing vegetable cooking oil can have a neurotoxic effect on the brain, and it is advisable to avoid it. According to the study's findings, consumption of reused vegetable oil could be harmful to the brain.