Journal of Nutrition & Food Sciences
Open Access

Nurit Hadad

Publications

• Research Article
  The Combined Anti-Inflammatory Effect of Astaxanthin, Lyc-O-Mato and Carnosic Acid In Vitro and In Vivo in a Mouse Model of Peritonitis
  Author(s): Yulia Solomonov, Nurit Hadad and Rachel Levy 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 .. View More»
  DOI: 10.4172/2155-9600.1000653

  Abstract PDF

Relevant Topics