July 15, 2009
Pycnogenol reduces inflammation and pain
Pycnogenol, a plant extract from the bark of the French maritime pine tree, reduces inflammation and soothes pain, researchers in Italy said.
Dr. Raffaella Canali of the National Research Institute on Food and Nutrition in Rome found Pycnogenol inhibits the generation of COX-2 and 5-LOX, two naturally occurring enzymes associated with a host of inflammatory conditions.
This study reveals that Pycnogenol can actually decrease pain and reduce inflammatory conditions, as has been previously reported, by shutting down the production of specific enzymes involved with inflammation,Canali said in a statement.
Inflammation is a tightly controlled, concerted action of immune cells fighting infections, irritations and injuries, when inflammation goes out of control it may target the body's own tissue such as in arthritis or asthma, Canali said.
The study, published in International Immunopharmacology, investigated healthy volunteers ages 35-50, who consumed Pycnogenol 150 milligram tablets for five consecutive days in the morning before breakfast.
The study found taking Pycnogenol almost entirely subdued COX-2, 5-LOX and FLAP induction in the immune cells of volunteers.