Ying Gu

Unexpectedly High Levels of Environmentally Persistent Free Radicals in Barbecued Foods: An Overlooked Source

Abstract Environmentally persistent free radicals (EPFRs) are recognized oxidative stressors, but existing research focuses predominantly on inhalable particles. Thermally carbonized foods represent a potentially major, yet unexplored, dietary EPFR pathway. Here, we quantified EP...