Browsing by Author "Ahmad Shamsuddin Ahmad"

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    Potential of Malaysian White Type Edible Jellyfish, Lobonema smithii as Antioxidant and Collagen Promoter in Dermal Wound of Sprague Dawley Rats
    (Middle-East Journal of Scientific Research, 2016) Suvik Assaw; Ahmad Shamsuddin Ahmad; 2, 3Mohd. Effendy Abd Wahid
    In this study, for the first time we reporting the potential of white type edible jellyfish Lobonema smithii as antioxidant and collagen stimulator in wound healing process. Antioxidant activity of methanolic extract and crude protein of the species were determined using 1, 1-dipheyl-2-picrylhrazyl (DPPH) free radical scavenging. In vivo, full thickness wounds were created on the dorsal area of control and treatment rats. The treatment rats were orally administrated with freeze-dried jellyfish powder (1000 mg/kg) while control rats were fed with normal pellet daily.