Induction of Lung Injury by Cooking Oil Fumes in Mice and the Protective Effects of Vitamin C

作     者：LI Xiao Hong YU Xiao Li ZHOU Jian SHAN Hui OUYANG Chuan KE Hong Yang WU Tao Jin LI Wan Wei LI Xiao Hong;YU Xiao Li;ZHOU Jian;SHAN Hui;OUYANG Chuan;KE Hong Yang;WU Tao Jin;LI Wan Wei

作者机构：School of Public HealthWeifang Medical UniversityWeifang 261053ShandongChina Public Health Testing CenterSchool of Public Health and ManagementWeifang Medical UniversityWeifang 261053ShandongChina Weifang Key Laboratory of Health Inspetion and QuarantineWeifang 261053ShandongChina 

出 版 物：《Biomedical and Environmental Sciences》 (生物医学与环境科学（英文版）)

年 卷 期：2021年第34卷第11期

页      面：916-919页

核心收录：

学科分类：1002[医学-临床医学] 100201[医学-内科学(含：心血管病、血液病、呼吸系病、消化系病、内分泌与代谢病、肾病、风湿病、传染病)] 10[医学] 

基　　金：supported by Shandong Natural Science Foundation ZR2020MH336 Shandong medical and health development plan project 2019WS592 Shandong traditional Chinese medicine health plan project 2020M077 Shandong Sino US sports economy and Health Engineering Cooperation Research Center Project SDCA20191017 Weifang Medical College student innovation project science 2020011 

主　　题：Cook heated heterocyclic 

摘      要：Cooking oil fumes(COF)are one of the most common air pollutants in indoor living environments in *** oil is heated above 250°C,at least220 types of products are produced in the lampblack,including carcinogenic heterocyclic amines and B[α]P[1].These agents can lead to the occurrence and development of cancer[2].