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halophila johnsonii/radang

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Seagrass as a potential source of natural antioxidant and anti-inflammatory agents.

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BACKGROUND Halophila spp. is a strong medicine against malaria and skin diseases and is found to be very effective in early stages of leprosy. Seagrasses are nutraceutical in nature and therefore of importance as food supplements. OBJECTIVE The antibacterial, antioxidant, and anti-inflammatory
The present study investigated the effects of sulfated polysaccharides from brown seaweed Sargassum wightii (Sw-SP) and seagrass Halophila ovalis (Ho-SP) in nociceptive and inflammatory models. In the formalin test, Sw-SP and Ho-SP significantly reduced licking time in both phases of the test at a
OBJECTIVE The aim of this objective is to evaluate the antinociceptive and anti-inflammatory potential of sulfated polysaccharide purified fractions isolated from brown seaweed Sargassum wightii and seagrass Halophila ovalis in male Wistar rats. METHODS Crude sulfated polysaccharide from S. wightii

Antibacterial and anti-inflammatory finishing of cotton by microencapsulation using three marine organisms.

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This work is a small effort in the production of an eco-friendly natural based antibacterial and anti-inflammatory finished cotton fabrics using the ethanolic extracts (Ex) of the sea grass Halophila stipulacea (H. stipulacea) and marine macroalgae [Colbomenia sinuosa (C. sinuosa) and Ulva fasciata

OBJECTIVES
The present study aims to investigate the anti-oxidant and anti-inflammatory properties of seagrass Halophila ovalis sulfated polysaccharide on HT-29 cell line.

SUBJECTS AND METHODS
Monosaccharides composition was identified using liquid

Phenolic composition and biological activities of Salvia halophila and Salvia virgata from Turkey.

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The aerial parts of Salvia halophila and Salvia virgata were subjected to Soxhlet extraction with different solvents such as n-hexane, ethyl acetate, methanol, and aqueous methanol (50%). Plants were also extracted with water under reflux. The effects of the extracts were studied in
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