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

  title={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={Yulia Solomonov and Nurit Hadad and Rachel Levy},
  journal={Journal of Nutrition and Food Sciences},
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… Expand

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