Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Supplementation of French Maritime Pine Bark Extract (Pycnogenol®) Prevents Lung Injury and Lipid Peroxidation in Nude Mice Exposed to Side-Stream Cigarette Smoke (SSCS)

  • Lee, Jeong-Min (Department of Food and Nutritional Sciences, Nambu University) ;
  • Hwang, Kwon-Taek (Department of Food and Nutritional Sciences, Nambu University) ;
  • Lee, Jong-Moon (Department of Dairy Processing, National livestock Research Institut) ;
  • Kim, Sun-Ho (Department of Sports Leisure, Nambu University) ;
  • Watson, Ronald R. (Department of Public Health, University of Arizon) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University)
  • Published : 2004.03.01
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Abstract

Side-stream cigarette smoke (SSCS) is a major component of environmental tobacco smoke. The purpose of this study was to investigate the development of lung injury and lipid peroxidation in the lung and liver of immunodeficient (Nude) mice exposed to acute SSCS (a total 5 hours of exposure). The effects of French maritime bark extract (Pycnogeno $l^{ⓡ}$) supplementation of the mice were also determined. SSCS increased pulmonary resistance and lipid peroxidation in these mice. Pycnogeno $l^{ⓡ}$ supplementation increased vitamin E levels in lung and liver. In addition, Pycnogeno $l^{ⓡ}$ attenuated SSCS-mediated lung injury and lipid peroxidation. It appears that the enhanced resistance against SSCS-induced lung injury and lipid peroxidation may be primarily due to the antioxidant property of Pycnogeno $l^{ⓡ}$ in supplemented mice.

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References

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