Open AccessPossibilities of use of food protectors for prevention of adverse effects of tobacco smoke
Author(s) -
С. Н. Белик,
Tatyana V. Zhukova,
И. М. Харагургиева,
З. Е. Аветисян,
Ebru Morgül,
Ю. В. Руднева,
И Ф Горлов,
В. В. Крючкова
Publication year - 2018
Publication title -
medicinskij vestnik ûga rossii
Language(s) - English
Resource type - Journals
eISSN - 2618-7876
pISSN - 2219-8075
DOI - 10.21886/2219-8075-2018-9-3-6-16
Subject(s) - adverse effect , nicotine , medicine , smoke , tobacco smoke , environmental health , toxicology , pharmacology , biology , waste management , engineering
The article presents some pathogenetic mechanisms of adverse effects of nicotine as a part of tobacco smoke such as carcinogenesis, atherogenesis, thrombogenesis, the influence on functional activity of internals and also a bone tissue and a mucous membrane of a mouth. For food correction of adverse effects the use of a number of ingredients for development of new technologies of functional products is scientifically grounded and recommended. The expected favorable biological effects at systematic consumption of these products are presented.