Possibilities of use of food protectors for prevention of adverse effects of tobacco smoke

Abstract

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.

Keywords

• smoking
• nicotine
• atherogenesis
• thrombogenesis
• functional ingredients
• functional food