Reinforcement and MAO-A inhibition in heated tobacco products: flavor and brand variations.

ABSTRACT:

Objective

This study investigates the reinforcing effects and monoamine oxidase-A (MAO-A) inhibitory properties of heated tobacco products (HTPs), comparing them to nicotine alone. It also examines brand-specific differences in MAO-A inhibition to provide a deeper understanding of the role of non-nicotine constituents in HTP use.

Methods

A rat self-administration model was used to evaluate the reinforcement patterns of HTP-T (tobacco flavor), HTP-M (menthol flavor), and nicotine under fixed-ratio schedules. In vitro assays were performed to measure the MAO-A inhibitory effects of nicotine, HTP-T, and HTP-M. Additionally, chemical composition analyses of HTP-T and HTP-M aerosols were conducted and compared to identify potential MAO inhibitors. Finally, in vitro

SUBMITTER: Li X 

PROVIDER: S-EPMC11876406 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature