The toxicity of e-cigarettes depends on their taste?

The amount of harmful free radicals produced by e-cigarettes varies depending on the taste of the liquid used. Part of the aromas added to the liquid increases the production of free radicals, others decrease this production – informs the magazine “Free Radical Biology and Medicine”.

When e-cigarettes first hit the market, many people said they were harmless because they only produce water vapor: vape marketplace

Researchers at Penn State University conducted a study on the content of free radicals in e-smoke. As it turned out, what amounts of free radicals will be released when heating the liquid (liquid) in the e-cigarette depends on the added aroma. E-smokers can buy ready-made liquids or compose their own using appropriate aromas. Although the additives used are approved for consumption, they have not been previously tested for the harmfulness of substances emitted when heated.

Free radicals are harmful substances that are associated with cancer, inflammation or heart disease. They can be found, among others, in cigarette smoke. Their molecules are unstable, so they can damage healthy cells.

In e-cigarettes, free radicals can be formed when molecules of organic compounds come into contact with a hot heater, thanks to which the liquid turns into steam.

A comparison of 50 popular flavors for e-cigarettes and tasteless e-liquid showed about 43 percent. of them significantly increased the production of free radicals, while others – decreased. There are hundreds of aromas, some of them made with kids in mind – for example, bubble gum aromas.

Then, researchers investigated which substances are included in the aromas and which of them are associated with higher levels of free radicals. This was all the more important as different manufacturers use different ingredients to create seemingly uniform flavors – for example, orange flavor. The authors of the study compare this situation to Coca Cola and Pepsi – drinks with a similar taste but a different composition – vawoo.

Six flavors were found that significantly increased free radical production. These include, for example, linalool (lily of the valley) and dipentene and citral (lemon), often used to make citrus or flower products. In contrast, ethyl vanillin with a hint of vanilla reduced the production of free radicals by 42 percent.

The authors of the study hope that they will help consumers make better decisions about buying products, while legislators – to create regulations regarding the future of e-cigarettes. It is possible that by adding appropriate substances to liquids it is possible to significantly reduce the formation of free radicals and increase the level of safety.

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