OF AMPLIFICATION re June 19 Comment on seaweed, particularly Irish seaweed, called carrageen, used in preparing blancmange.
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In the east, meanwhile, seaweed-based gelling agents such as agar and carrageen have been used for years.
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Adding the carrageen will also thicken it.
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If so, Irish moss, also known as carrageen, is the cure for you IT'S THE cough that does it.
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Use whatever seaweed with instructions on the back that says it's suitable for soups: kelp, dillisk or carrageen are good.
Uso de carrageenan em inglês
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In mice, carrageenan peritonitis test was performed for the extract by oral administration.
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All three drugs decreased hyperalgesia when administered prior to carrageenan injection.
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The anti-inflammatory potential was determined through carrageenan-induced rat paw edema model.
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In industrial cooking, carrageenan is commonly used in gelling applications.
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And the significant inhibition on carrageenan-induced paw edema was observed.
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Stabilizers and emulsifiers such as carrageenan and vegetable gums
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Results: The second injection of carrageenan caused the decrease of PWTs in the non-injected hind paw.
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Also, it decreased the carrageenan-induced edema volume and the rate of writhing as a nociceptive response.
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An in vivo inflammation model was induced by intraplantar injection of carrageenan into rat hind paws.
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Three other products are also in advanced trials, they said, including products based on a seaweed derivative called carrageenan.
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The present study reports the effects of DEC pretreatment on NF-kB regulation using the pleurisy model induced by carrageenan.
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Iota carrageenan is used when a thickening agent is needed, while kappa carrageenan and agar yield firm, brittle gels.
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Western blot experiments revealed that the carrageenan-induced expression of iNOS and COX-2 in paw tissue was significantly down-regulated by lemnalol.
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Degradations of this lambda carrageenan-like, using radical depolymerization, and high-pressure homogenization led to several samples of various and controlled molar masses.
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These materials are prepared by cooling aqueous k-carrageenan solutions at 4.0 and 5.0 wt%.
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And in the spice rack alongside the cinnamon and paprika are carrageenan and sodium alginate - chemicals used to thicken and stabilize foods.