ABSTRACT
Mainstream smoke is divided into a solid particulate phase and a gas phase (toxic gases, volatile organic compounds, volatile organic compounds, free radicals). It is known that smoking is harmful to human health, from the results of many epidemiological studies linking smoking with high mortality from the onset of heart disease and cancer. Also, it is possible to distinguish between an oxidant from the direct action of the components of cigarette smoke and secondary antioxidants that occur as a reaction to inflammation resulting from smoking-related oxidative stress. Vitamin C status may also play a role in modulating the action and metabolism of components of smoke. In this regard, it is important to continue the study of dietary antioxidants concerning the activity they may have in human diseases, paying attention to the substances, primarily natural antioxidants of food, and the synthetic way to assess their protective effect on the body.
