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Structural characterization and anti-inflammatory activity of fucoidan isolated from Ecklonia maxima stipe
Hyo-Geun Lee, D. P. Nagahawatta, N. M. Liyanage, H. H. A. C. K. Jayawardhana, Fengqi Yang, Jun-Geon Je, Min-Cheol Kang, Hyun-Soo Kim, You-Jin Jeon
Algae. 2022;37(3):239-247.   Published online 2022 September 15    DOI: https://doi.org/10.4490/algae.2022.37.9.12

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Structural characterization and anti-inflammatory activity of fucoidan isolated from <italic>Ecklonia maxima</italic> stipe
Algae. 2022;37(3):239-247   Crossref logo
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Anti-Fine Dust Effect of Fucoidan Extracted from Ecklonia maxima Laves in Macrophages via Inhibiting Inflammatory Signaling Pathways
Marine Drugs. 2022;20(7):413   Crossref logo
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Comparision of antioxidant and anti-inflammatory activities of enzyme assisted hydrolysate from Ecklonia maxima blades and stipe
Fisheries and Aquatic Sciences. 2021;24(5):197-206   Crossref logo
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The Potential of Sulfated Polysaccharides Isolated from the Brown Seaweed Ecklonia maxima in Cosmetics: Antioxidant, Anti-melanogenesis, and Photoprotective Activities
Antioxidants. 2020;9(8):724   Crossref logo
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Structural Characterization and In Vivo Anti-Inflammatory Activity of Fucoidan from Cystoseira crinita (Desf.) Borry
Marine Drugs. 2022;20(11):714   Crossref logo
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Phlorotannins with Potential Anti-tyrosinase and Antioxidant Activity Isolated from the Marine Seaweed Ecklonia stolonifera
Antioxidants. 2019;8(8):240   Crossref logo
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Molecular characteristics and anti-inflammatory activity of the fucoidan extracted from Ecklonia cava
Carbohydrate Polymers. 2012;89(2):599-606   Crossref logo
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Anti-inflammatory effect of fucoidan extracted from Ecklonia cava in zebrafish model
Carbohydrate Polymers. 2013;92(1):84-89   Crossref logo
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Structural characterization and anti-inflammatory activity of two water-soluble polysaccharides from Bellamya purificata
Carbohydrate Polymers. 2010;81(4):953-960   Crossref logo
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Acetylcholinesterase inhibitory activity of phlorotannins isolated from the brown alga, Ecklonia maxima (Osbeck) Papenfuss
Food Research International. 2013;54(1):1250-1254   Crossref logo
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