Antioxidants from macroalgae: potential applications in human health and nutrition

Marine compounds and their antiviral activities

(2010) Jarred Yasuhara-Bell et al.   ANTIVIRAL RESEARCH

Antioxidant capacity of sulfated polysaccharides from seaweeds. A kinetic approach

(2010) Tamara Barahona et al.   FOOD HYDROCOLLOIDS

Antioxidant Activity of the Phycoerythrobilin Compound Formed from a Dried Korean Purple Laver (Porphyra sp.) during in Vitro Digestion

(2010) Yukinori YABUTA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

In Vitro Potential of Ascophyllum nodosum Phenolic Antioxidant-Mediated α-Glucosidase and α-Amylase Inhibition

(2010) E. Apostolidis et al.   JOURNAL OF FOOD SCIENCE

Photoprotective compounds from marine organisms

(2010) Rajesh P. Rastogi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Antioxidant Supplementation and Risk of Incident Melanomas

(2009) Maryam M. Asgari et al.   ARCHIVES OF DERMATOLOGY

Biological activities of sulfated polysaccharides from tropical seaweeds

(2009) L.S. Costa et al.   BIOMEDICINE & PHARMACOTHERAPY

Antibacterial, antiviral, and cytotoxic activities of some red and brown seaweeds from the Black Sea

(2009) Zornitsa Kamenarska et al.   BOTANICA MARINA

Attenuation of diabetic complications by C-phycoerythrin in rats: antioxidant activity of C-phycoerythrin including copper-induced lipoprotein and serum oxidation

(2009) Badrish Soni et al.   BRITISH JOURNAL OF NUTRITION

A case–control study on seaweed consumption and the risk of breast cancer

(2009) Yoon Jung Yang et al.   BRITISH JOURNAL OF NUTRITION

Carotenoids and cardiovascular disease

(2009) Graziano Riccioni   Current Atherosclerosis Reports

Fucoidan protects against dopaminergic neuron death in vivo and in vitro

(2009) Dingzhen Luo et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

Antioxidant and antitumoural activities of some Phaeophyta from Brittany coasts

(2009) Mayalen Zubia et al.   FOOD CHEMISTRY

Molecular characteristics of partially hydrolyzed fucoidans from sporophyll of Undaria Pinnatifida and their in vitro anticancer activity

(2009) SangGuan You et al.   FOOD CHEMISTRY

Polysaccharides from Turbinaria conoides: Structural features and antioxidant capacity

(2009) Nabanita Chattopadhyay et al.   FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristics and Nutritional and Cardiovascular-Health Properties of Seaweeds

(2009) Aránzazu Bocanegra et al.   JOURNAL OF MEDICINAL FOOD

Screening for bioactive compounds from algae

(2009) M. Plaza et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Composition and antioxidant capacity of low-salt meat emulsion model systems containing edible seaweeds

(2009) I. López-López et al.   MEAT SCIENCE

Comparative effects of β-carotene and fucoxanthin on retinol deficiency induced oxidative stress in rats

(2009) R. K. Sangeetha et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

In vitro chemopreventive potential of fucophlorethols from the brown alga Fucus vesiculosus L. by anti-oxidant activity and inhibition of selected cytochrome P450 enzymes

(2009) Sabine Parys et al.   PHYTOCHEMISTRY

Antioxidant Activities of Four Edible Seaweeds from the Southern Coast of Thailand

(2009) Monsuang Yangthong et al.   PLANT FOODS FOR HUMAN NUTRITION

Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies?

(2008) Barry Halliwell   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Bioprotective properties of seaweeds: In vitro evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content

(2008) Kasi Pandima Devi et al.   BMC Complementary and Alternative Medicine

Seaweed polysaccharides with anticancer potential

(2008) Hui Wang et al.   BOTANICA MARINA

Antioxidant capacity, polyphenol content and iron bioavailability from algae ( Ulva sp., Sargassum sp. and Porphyra sp.) in human subjects

(2008) Maria N. García-Casal et al.   BRITISH JOURNAL OF NUTRITION

Purification, antitumor and antioxidant activities in vitro of polysaccharides from the brown seaweed Sargassum pallidum

(2008) Hong Ye et al.   FOOD CHEMISTRY

Mycosporine-like amino acid composition of the edible red alga, Palmaria palmata (dulse) harvested from the west and east coasts of Grand Manan Island, New Brunswick

(2008) Yvonne V. Yuan et al.   FOOD CHEMISTRY

Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment

(2008) Masahiro Yoshiki et al.   FOOD CHEMISTRY

The wanderings of a free radical

(2008) Barry Halliwell   FREE RADICAL BIOLOGY AND MEDICINE

How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants

(2008) Edwin N. Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simple separation of anticoagulant sulfated galactan from marine red algae

(2008) Seung-Hong Lee et al.   JOURNAL OF APPLIED PHYCOLOGY

Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo

(2008) Patricia Matanjun et al.   JOURNAL OF APPLIED PHYCOLOGY

Anti-inflammatory Constituents of the Red AlgaGracilaria verrucosaand Their Synthetic Analogues

(2008) Hung The Dang et al.   JOURNAL OF NATURAL PRODUCTS

Antiretroviral activity of fucoidans extracted from the brown seaweedAdenocystis utricularis

(2008) Juan Trinchero et al.   PHYTOTHERAPY RESEARCH

Role of sulphated polysaccharides from Sargassum wightii in Cyclosporine A-induced oxidative liver injury in rats

(2008) Anthony Josephine et al.   BMC Pharmacology & Toxicology

In vitro antioxidant activities of three selected brown seaweeds of India

(2007) S. Kumar Chandini et al.   FOOD CHEMISTRY

Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty – An edible seaweed

(2007) K. Suresh Kumar et al.   FOOD CHEMISTRY

Antioxidant activity of three edible seaweeds from two areas in South East Asia

(2007) Y.L. Chew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY