The Combined Anti-Inflammatory Effect of Astaxanthin, Lyc-O-Mato and Carnosic Acid In Vitro and In Vivo in a Mouse Model of Peritonitis

Yulia Solomonov, Nurit Hadad, Rachel Levy

Research output: Contribution to journalArticlepeer-review

Abstract

Inflammation has an important role in the pathogenesis of many diseases. The aims of the present research were to assess the effectiveness of a combination of Astaxanthin, Lycopene rich Tomato extract (Lyc-O-Mato®)
and Carnosic acid, at low concentrations, to prevent the release of the inflammatory mediators from LPS stimulated
macrophages in vitro an in vivo using a mouse model of peritonitis. Addition of low concentrations of Astaxanthin Lyc-O-Mato® and Carnosic acid to peritoneal mouse macrophages 1 h before addition of LPS for 24 h caused a
synergistic inhibition of NO, PGE2 and TNFα secretion. The supplementation of a nutrient combination in drinking water resulted in attenuation of basal, but not stimulated, superoxide production by recruited neutrophils to the
peritoneal cavity and in inhibition of inflammatory mediators production by peritoneal macrophages. Our results
indicate a potential use of these combinations in many inflammatory states
Original languageEnglish GB
Article number1000653
Number of pages7
JournalJournal of Nutrition & Food Sciences
Volume08
DOIs
StatePublished - 1 Jan 2018

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