Several polysaccharide macromolecules are capable of inducing synovial inflammation. Characteristics of polysaccharides that have this capacity were studied in an in vivo rabbit model. The ability to induce synovial inflammation was positively correlated with the presence of sulfate and with high molecular weight. Understanding the characteristics of molecules that produce inflammation may help in the investigation to determine what mechanisms initiate the inflammatory response.
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Aaron et al. (1987) studied this question.
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