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Islam, M.N., Ishita, I.J., Jin, S.E., Choi, R.J., Lee, C.M., Kim, Y.S., Jung, H.A. and Choi, J.S. (2013) Anti-Inflammatory Activity of Edible Brown Alga Saccharina japonica and Its Constituents Pheophorbide a and Pheophytin a in LPS-Stimulated RAW 264.7 Macrophage Cells. Food and Chemistry Toxicology, 55, 541-548.
http://dx.doi.org/10.1016/j.fct.2013.01.054

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