Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600



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 and Rachel Levy

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.