Cooking, especially frying or sautéing, releases brown carbon aerosols that can impact indoor air quality and health by producing harmful compounds when exposed to indoor lighting.
Brown carbon aerosols are microscopic particles created from the incomplete combustion of organic matter in cooking oils and fats, contributing to indoor air pollution and health risks.
Researchers found that all cooking-related brown carbon aerosols could produce singlet oxygen, a reactive compound that can damage cells and tissues, when exposed to indoor lighting.
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