The effect of oxidized frying oils on PPARgamma which is a potent inhibitor of inflammatory responses in the intestine is currently unknown. Thus, the present study aimed to explore the effect of oxidized frying oil on PPARgamma DNA-binding and proinflammatory responses in intestinal epithelial cells.
Oxidized fat induces oxidative stress but has no effect on NF-kappaB-mediated proinflammatory gene transcription in porcine intestinal epithelial cells.
