antioxidants Article Properties of a New Food Supplement Containing Actinia equina Extract Marika Lanza 1, Giovanna Casili 1, Giovanna Loredana La Torre 2 , Daniele Giuffrida 2,* , Archimede Rotondo 2 , Emanuela Esposito 1,* , Alessio Ardizzone 1, Rossana Rando 2, Giovanni Bartolomeo 2, Ambrogina Albergamo 2 , Rossella Vadalà 2 and Andrea Salvo 3 1 Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno D’Alcontres 3, 98166 Messina, Italy;
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[email protected] (E.E.); Tel.: +39-090-6765496 (D.G.); +39-090-6765212 (E.E.) Received: 1 September 2020; Accepted: 28 September 2020; Published: 1 October 2020 Abstract: 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.