I'm looking for health related information, either scientific or
traditional, relating
to fucose, or fucoslyated carbohydrates. Of special interest is enzyme
inhibition.
Any leads, references or lessons would be appreciated. I'm working with
sea cucumbers which have chondroitin sulfate which is highly fucoslyated
and
I'm trying to cross-reference these facts with antecdotal evidence from
China dealing with traditional use of this animal for arthritis and
inflammation.
Thanks. Pete Collin, Coastside Research Fax 207-367-5929 or Email.
