Useful health product: Prof Dr Suhaila (third from left) and her team showing off the Afdhal Oil.
PETALING JAYA: After seven years of research and testing, Universiti Putra Malaysia scientists have created an extract that they claim can reduce the oil absorbed in fried food by up to 85%.
It’s called Afdhal Oil, and project head Professor Dr Suhaila Mohamed from the Institute of Bioscience, said users need only use 10ml of the extract per 100ml of cooking oil, for them to reap the benefits of the product.
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