Abstract
Seaweeds represent a widely used source of different polysaccharides, well known in the industry for their food and nonfood applications. Red seaweeds produce carrageenans, agars, and variants, used in a manifold of industries as gelling and thickening agents. Brown seaweeds are a source of alginates, fucoidans, and laminarans; alginates have also wide industrial applications. Green seaweeds produce ulvans and other glycans. Most of the polysaccharides from red, brown, and green seaweeds are highly sulfated polymers; many of them have been investigated for their strong biological activities (antiviral, antitumor, anticoagulant, etc.), thus bringing hopes of promising applications in the biomedical field.
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This work was supported by grants from UBA (Q-203), CONICET (PIP 298/14), and ANPCyT (PICT 2013-2088).
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Cosenza, V.A., Navarro, D.A., Ponce, N.M.A., Stortz, C.A. (2017). Seaweed Polysaccharides: Structure and Applications. In: Goyanes, S., D’Accorso, N. (eds) Industrial Applications of Renewable Biomass Products. Springer, Cham. https://doi.org/10.1007/978-3-319-61288-1_3
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