https://www.selleckchem.com/pr....oducts/pim447-lgh447
Although the mechanism of the latter effect remains to be elucidated, it probably explains the lower gel strength observed in the protein mixtures.Sargassum brown seaweed is well-known to contain several bioactive compounds which exhibit various biological activities, including anti-inflammatory and antioxidant activity. Lipophilic extracts and fractions of Sargassum were reported to possess promising anti-inflammatory activity. This study, therefore, aims to evaluate the anti-inflammatory and antioxidant activity of Sargassum cri
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