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https://doi.org/10.1016/j.foodchem.2016.01.056
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Cite Journal: Food Chemistry |  Publication Date: Jan 14, 2016 |
 Citations: 14 |
Affiliation: University of Milano-Bicocca, University of Pisa
A mixture of sphingoid esters was isolated (1.4% w/w) from the molecular distillation of crude squid visceral oil. A preliminary investigation on the bioactivity profile and toxic potential of this residue was carried out by in vitro experiments. No cytotoxicity and a moderate lipase inhibition activity were highlighted.
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