Antioxidant Properties of Polysaccharide from the Brown Seaweed Sargassum graminifolium (Turn.), and Its Effects on Calcium Oxalate Crystallization

We investigated the effects of polysaccharides from the brown seaweed Sargassum graminifolium (Turn.) (SGP) on calcium oxalate crystallization, and determined its antioxidant activities. To examine the effects of SGP on calcium oxalate crystallization, we monitored nucleation and aggregation of calc...

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Detalles Bibliográficos
Autores principales: Zhang, Chao-Yan, Wu, Wen-Hui, Wang, Jue, Lan, Min-Bo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3280541/
https://www.ncbi.nlm.nih.gov/pubmed/22363225
http://dx.doi.org/10.3390/md10010119

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3280541/
https://www.ncbi.nlm.nih.gov/pubmed/22363225
http://dx.doi.org/10.3390/md10010119

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