Abstract :
Tobacco smoke contains numerous compounds emitted as gases and condensed tar particles, many of them being oxidants and pro oxidants, capable of producing free radicals thus enhancing lipid per oxidation in biological membranes. Vitamin E, vitamin C, B carotene and selenium are involved in the overall cellular anti oxidant defense against deleterious effects of reactive oxygen species. Although smokers have poor health and consequently poor dietary intake compared with nonsmokers. The purpose of this study is to alert smokers the effect of smoking on nutrition status. Barnita Biswas "Effect of Smoking on Nutrition" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018, URL: https://www.ijtsrd.com/papers/ijtsrd18269.pdf Paper URL: http://www.ijtsrd.com/other-scientific-research-area/other/18269/effect-of-smoking-on-nutrition/barnita-biswas
Keyword :
Tobacco, oxidants and pro oxidants, lipid, nutrition