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

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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Bibliographic Details
Main Authors:	Chao-Yan Zhang, Wen-Hui Wu, Jue Wang, Min-Bo Lan
Format:	Article
Language:	English
Published:	MDPI AG 2012-01-01
Series:	Marine Drugs
Subjects:	calcium oxalate crystallization antioxidant polysaccharide Sargassum graminifolium
Online Access:	http://www.mdpi.com/1660-3397/10/1/119/

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