Repeatedly heated palm olein disrupts male reproductive system of rat: A histological and biochemical study

Abstract

As part of environmental contamination, toxicants in food resources threaten the health of humans and other species. Research has shown that palm oil intake can increase blood triglycerides and cholesterol, contributing to heart disease (Wang et al., 2019). Although some of these oils have low antioxidant content, this small amount does not reduce the side effects of oxidative stress caused by their consumption (Zahrina et al., 2018). In contrast, other reports demonstrate anti-inflammatory of the oil by its antioxidant capacity (Aboua et al., 2012). In addition, oxidative stress is considered a key reason for decreased male fertility. Palm oil is initially extracted from the pulp of a tree called Elaeis guineensis (fleshy part) of the fruit. Palm olein (PL) is a liquid element obtained by part-by-part separation from palm oil. Two types of PL are made; normal and double-separated olein (super olein), which, compared to standard olein, has a lower turbidity point. Triglycerides containing only highly saturated fatty acids that increase blood lipids and cholesterol, and are consequently harmful to human health, particularly vascular occlusion and cardiovascular disease, are present in the oil. The oil also contains high levels of trans-fatty acids, which by raising blood cholesterol, is solid at room temperature and are harmful to humans. Initially, trans fats were considered a safer alternative to animal fats since they were extracted from unsaturated fats, primarily vegetable oils (Voon et al., 2019). But scientists later discovered that not only were these fats unhealthy, but they also increased low density lipoprotein (LDL) and decreased high-density lipoprotein (HDL), thereby raising the risk of several diseases. These fats increase the quantity of triglycerides in the blood, as stated.There are several worldwide questions about the impact of PL on the spread of various cancers (Farfan et al., 2013). Tocopherols, which are the most significant antioxidants in palm oil, are concentrated in