Chios mastic gum consumption has a protective effect on ovariectomy-induced bone loss in rats

Pepe, A.E.; Lelovas, P.; Pachi, V.K.; Halabalaki, M.; Galanos, A.; Mikou, P.; Poutos, D.P.; Papadomichelakis, G.; Kourkoulis, S.; Pasiou, E.; Mitakou, S.; Karatzas, T.; Triantafyllou, A.; Dontas, I.A.

doi:10.3746/pnf.2021.26.2.166

Μονάδα:

Ερευνητικό υλικό ΕΚΠΑ

Τίτλος:

Chios mastic gum consumption has a protective effect on ovariectomy-induced bone loss in rats

Γλώσσες Τεκμηρίου:

Αγγλικά

Περίληψη:

The purpose of this study was to examine the potential effect of Chios Mastic Gum (CMG) consumption on bone mineral density (BMD) and strength of ovariectomized rats. CMG is a known resin used from ancient times for its beneficial biological properties. Thirty mature female Wistar rats were randomized into three equal groups: sham-operated (control), ovariectomized (OVX), and ovariectomized and administered CMG per os (OVX+CMG). BMD of the total tibia, proximal tibia, and the 6th lumbar vertebra were measured at baseline and at 3 and 6 months post ovariectomy. Bone strength was assessed with three-point-bending (3pb) of the right femur. At 3 and 6 months, BMD values of the OVX+ CMG group were significantly higher for the anatomical cites evaluated than those of the OVX group. Femoral thickness assessed via 3pb had intermediate values in the treated group compared to the other groups. Cytology of vaginal smears and uterine weight of the OVX+CMG group were consistent with estrogen depletion. Gastrocnemius muscle and intraperitoneal fat ratios to body weight (BW) of the OVX+CMG group did not significantly differ from the control group. Daily consumption CMG had a protective effect on BMD of the total and proximal tibia and the 6th lumbar vertebra of the rats, without causing undesirable effects on the vaginal epithelium and uterus. The 3pb results also demonstrated a favorable effect on the thickness of rat femurs. In addition, CMG was beneficial for both the muscular system and the intraperitoneal fat/BW ratio of the rats. Copyright © 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved.

Έτος δημοσίευσης:

2021

Συγγραφείς:

Pepe, A.E.
Lelovas, P.
Pachi, V.K.
Halabalaki, M.
Galanos, A.
Mikou, P.
Poutos, D.P.
Papadomichelakis, G.
Kourkoulis, S.
Pasiou, E.
Mitakou, S.
Karatzas, T.
Triantafyllou, A.
Dontas, I.A.

Περιοδικό:

Preventive Nutrition and Food Science

Εκδότης:

Korean Society of Food Science and Nutrition

Τόμος:

Αριθμός / τεύχος:

Σελίδες:

166-176

Επίσημο URL (Εκδότης):

https://doi.org/10.3746/pnf.2021.26.2.166

DOI:

10.3746/pnf.2021.26.2.166