Macrophages exist in nearly all tissues and are produced when white blood cells called monocytes leave the blood and differentiate in a tissue-specific manner. The type of macrophage that results from monocyte differentiation depends on the type(s) of cytokines that these cells encounter.
Olive oil is considered one of the healthiest cooking oils, but it is not at all suitable for deep frying, the smoke point is quite low, about 320-330 F. Peanut oil comes next on the list of healthiest oils for deep frying, being high in an anti oxidant called resveratrol, which is good for heart health. The rich nutty taste and smoke point of about 471 F wins more points in favor of this oil as a medium for deep frying.
If you are deep-frying, or submerging the fish or seafood in oil, use the same thing as you would in a regular fry. I like canola oil, as it is neutral-tasting and inexpensive. am defining frying as cooking in enough oil so that half of the piece of fish is under the oil as it cooks. Best choices for this are regular olive oil for Mediterranean recipes, vegetable oil for American dishes, and peanut oil for Asian food.