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Vegetables Reduce Air Pollution Toxins in Your Body

The World Health Organization (WHO) estimates that air pollution kills seven million people per year around the world. 

Nine out of ten people breathe air that exceeds WHO pollution guidelines, with low- and middle-income countries suffering the most. People who are exposed to air pollution experience a wide range of health issues.

Short-term consequences include illnesses like pneumonia or bronchitis. Air pollution causes irritation of the nose, throat, eyes, and skin, as well as headaches, dizziness, and nausea. The long-term effects of air pollution can last for years or even a lifetime. They have the potential to kill a person.

Increase our regular diet of veggies like celery, carrots, parsnips, and parsley, according to a University of Delaware study, to lessen the impact of air pollution on our health.

Jae Kyeom Kim, assistant professor of behavioral health and nutrition, researched how apiaceous vegetables protect the body from the formation of acrolein, a lung and skin irritant with a strong disagreeable odor that is prevalent in cigarette smoke and automotive exhaust, in a recent article published in The Journal of Nutritional Biochemistry. According to Kim’s findings, Apiaceous vegetables aid detoxification by increasing antioxidant enzyme activity.

The findings imply that apiaceous vegetables may protect against acrolein-induced damage and inflammation by enhancing acrolein conversion to a water-soluble acid for biological excretion in the liver. They discovered that the real daily calorie quantity of apiaceous vegetables for people is around 1 and 1/3 cup per day when they computed a reasonable dose level for humans.

Kim and his colleagues emphasize the relevance of dietary adjustments as a way to prevent the development of toxicants resulting from air pollution.

Vegetables Reduce Air Pollution Toxins in Your Body

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