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  2. Effect of oxygen on chronic obstructive pulmonary disease

    en.wikipedia.org/wiki/Effect_of_oxygen_on...

    Treatment with supplemental oxygen may improve their well-being; alternatively, in some this can lead to the adverse effect of elevating the carbon dioxide content in the blood (hypercapnia) to levels that may become toxic. [3] [4] With normal lung function, a stimulation to take another breath occurs when a patient has a slight rise in PaCO 2.

  3. Activated charcoal (medication) - Wikipedia

    en.wikipedia.org/wiki/Activated_charcoal...

    A more serious side effect, pneumonitis, may result if aspirated into the lungs. [1] [2] Gastrointestinal obstruction and ileus are less common but serious adverse effects. [1] Use in pregnancy and breastfeeding is generally safe. [3] Activated charcoal works by adsorbing the toxin. [1]

  4. What Really Helps and Hurts Your Lungs - AOL

    www.aol.com/really-helps-hurts-lungs-130000060.html

    LUNG CANCER is the leading cause of cancer death, far outstripping prostate cancer in men. Treatment usually includes a mix of surgery, radiation, and chemo. What to Watch For.

  5. Mucoactive agent - Wikipedia

    en.wikipedia.org/wiki/Mucoactive_agent

    An expectorant (from the Latin expectorare, to expel or banish) works by signaling the body to increase the amount or hydration of secretions, resulting in more, yet clearer, secretions and lubricating the irritated respiratory tract. [4] One mucoactive agent, guaifenesin, has anxiolytic and muscle-relaxing properties. It is commonly available ...

  6. 12 Best Vitamins for Hair Growth - AOL

    www.aol.com/12-best-vitamins-hair-growth...

    2. Vitamin B12. One of eight B-complex vitamins, vitamin B12 is found naturally in some types of fish, red meat and fortified foods.It plays a key role in central nervous system function, DNA ...

  7. Antioxidant - Wikipedia

    en.wikipedia.org/wiki/Antioxidant

    Antioxidant vitamins are found in vegetables, fruits, eggs, legumes and nuts. Vitamins A, C, and E can be destroyed by long-term storage or prolonged cooking. [150] The effects of cooking and food processing are complex, as these processes can also increase the bioavailability of antioxidants, such as some carotenoids in vegetables. [151]

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