Properties of a New Food Supplement Containing <i>Actinia equina</i> Extract
Marika Lanza,
Giovanna Casili,
Giovanna Loredana La Torre,
Daniele Giuffrida,
Archimede Rotondo,
Emanuela Esposito,
Alessio Ardizzone,
Rossana Rando,
Giovanni Bartolomeo,
Ambrogina Albergamo,
Rossella Vadalà,
Andrea Salvo
Affiliations
Marika Lanza
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 3, 98166 Messina, Italy
Giovanna Casili
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 3, 98166 Messina, Italy
Giovanna Loredana La Torre
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Daniele Giuffrida
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Archimede Rotondo
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Emanuela Esposito
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 3, 98166 Messina, Italy
Alessio Ardizzone
Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 3, 98166 Messina, Italy
Rossana Rando
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Giovanni Bartolomeo
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Ambrogina Albergamo
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Rossella Vadalà
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario Annunziata, 98168 Messina, Italy
Andrea Salvo
Department of Chemistry and Drug Technology, University of Roma La Sapienza, via P.le A. Moro 5, 00185 Roma, Italy
Marine species represent a great source of biologically active substances; Actinia equina (AE), an Anthozoa Cnidaria belonging to the Actinidiae family, have been proposed as original food and have already been included in several cooking recipes in local Mediterranean shores, and endowed with excellent nutraceutical potential. The aim of this study was to investigate some unexplored features of AE, through analytical screening and an in-vitro and in-vivo model. An in-vitro study, made on RAW 264.7 stimulated with H2O2, showed that the pre-treatment with AE exerted an antioxidant action, reducing lipid peroxidation and up-regulating antioxidant enzymes. On the other hand, the in-vivo study over murine model demonstrated that the administration of AE extracts is able to reduce the carrageenan (CAR)-induced paw edema. Furthermore, the histological damage due to the neutrophil infiltration is prevented, and this highlights precious anti-inflammatory features of the interesting food-stuff. Moreover, it was assessed that AE extract modulated nuclear factor kappa-light-chain-enhancer of activated B cells (NF-kB) and The nuclear factor erythroid 2–related factor 2 (Nrf-2) pathways. In conclusion, our data demonstrated that thanks to the antioxidant and anti-inflammatory properties, AE extract could be used as a new food supplement for inflammatory pathology prevention.
