Exposure to Cooking Oil Fumes and Oxidative Damages: A Longitudinal Study in Chinese Military Cooks

Cooking oil fumes contain polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines, benzene, and formaldehyde which may cause oxidative damages to DNA and lipids. We assessed the relations between exposure to cooking oil fumes (COF) and subsequent oxidative DNA damage and lipid peroxida...

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Detaylı Bibliyografya
Asıl Yazarlar: Lai, Ching-Huang, Jaakkola, Jouni J.K., Chuang, Chien-Yi, Liou, Saou-Hsing, Lung, Shih-Chun, Loh, Ching-Hui, Yu, Dah-Shyong, Strickland, Paul T.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 2012
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4029104/
https://ncbi.nlm.nih.gov/pubmed/22968348
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/jes.2012.87
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