“…E. cava is currently being explored for its health-promoting properties due to its high phlorotannin contents (~18% on a dry weight basis). It is known to contain numerous phlorotannins, which includes dieckol, PFFA, PHB, PPB, phlorofucofuroeckol, 6,6′-bieckol, 8,8′-bieckol, 2- O -(2,4,6-trihydroxyphenyl)-6,6′-bieckol, eckstolonol, 2-phloroeckol, 1-(3′,5′-dihydroxyphenoxy)-7-(2″,4″,6-trihydroxyphenoxy)-2,4,9-trihydroxydibenzo-1,4-dioxin, eckol, 7-phloroeckol, phlorotannin A, and phloroglucinol [23,24,25,26,27,28]. The phlorotannins have a resilient dibenzo-1,4-obesityxin backbone, which presumably aids molecular interactions with various biomolecules [29,30].…”