Squalene: A natural antioxidant?

Abstract

European Journal of Lipid Science and TechnologyVolume 111, Issue 5 p. 411-412 EditorialFree Access Squalene: A natural antioxidant? Ryszard Amarowicz, Ryszard Amarowicz Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, PolandSearch for more papers by this author Ryszard Amarowicz, Ryszard Amarowicz Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, PolandSearch for more papers by this author First published: 18 May 2009 https://doi.org/10.1002/ejlt.200900102Citations: 58AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. References 1 E. Psomiadou, M. Tsimidou: On the role of squalene in olive oil stability. J Agric Food Chem. 1999, 47, 4025– 4032. 2 C. I. G. Tuberoso, A. Kowalczyk, E. Sarritzu, P. Cabras: Determination of antioxidant compounds and antioxidant activity in comercial oilseeds for food use. Food Chem. 2007, 103, 1494– 1501. 3 Z.-R. Huang, Y.-K. Lin, J.-Y. Fang: Biological and pharmacological activities of squalene and related compounds: Potential uses in cosmetic dermatology. Molecules 2009, 14, 540– 554. 4 F. Conforti, G. Statti, M.R. Loizzo, G. Sacchetti, F. Poli, F. Menichini: In vitro antioxidant effect and inhibition of α-amylase of two varieties of Amaranthus caudatus seeds. Biol Pharm Bull. 2005, 28, 1098– 1102. 5 E. Psomiadou, M. Tsimidou: Stability of virigin olive oil. 2. Photo-oxidation studies. J Agric Food Chem. 2002, 50, 722– 727. 6 Y. Kohno, Y. Egawa, S. Itoh, S. Naganka, M. Takahashi, K. Mukai: Kinetik study of quenching reaction of singlet oxygen and scavenging reaction of free radical by squalene in n-butanol. Biochim Biophys Acta. 1995, 1256, 52– 56. 7 E. Finotti, M. D'Ambrosio, F. Paoletti, V. Vivanti, G. Quaglia: Synergestic effect of α-tocopherol, β-sitisterol and squalene on antioxidant activity assayed by crocin bleaching method. Nahrung 2000, 44, 373– 374. 8 M. A. Dessi, M. Deiana, B. W. Day, A. Rosa, S. Banni, F. P. Corongiu: Oxidative stability of polyunsaturated fatty acids: effect of squalene. Eur J Lipid Sci Technol. 2002, 104, 506– 512. 9 R. V. Tikekar, R. D. Ludescher, M. V. Karwe: Processing stability of squalene in amaranth and antioxidant potential of amaranth extract. J Agric Food Chem. 2008, 56, 10675– 10678. 10 R. Mateos, M. D. Domínguez, J. L. Espartero, A. Cert: Antioxidant effect of phenolic compounds, α-tocopherol, and other minor components in virgin olive oil. J Agric Food Chem. 2003, 51, 7170– 7175. 11 N. Dhandapani, B. Ganesan, R. Anandan, R. Jeyakumar, D. Rajaprabhu, R. A. Ezhilan: Synergistic effect of squalene and polyunsaturated fatty acid concentrate on lipid peroxidation and antioxidant status in isoprenaline-induced myocardial infarction in rats. African J Biotechnol. 2007, 6, 1021– 1027. 12 T. Hauß, S. Dante, N. A. Dencher, T. Haines: Squalene is in the midplane of lipid bilayer: implications for its function as aproton permeability barrier. Biochim Biophys Acta. 2002, 1556, 149– 154. 13 B. Das, H. Yeger, H. Baruchel, M. H. Freedman, G. Koren, S. Baruchel: In vitro cytoprotective activity of squalene on a bone marrow versus neuroblastoma model of cisplatin-induced toxicity: implications in cancer chemotherapy. Eur J Cancer 2003, 39, 2556– 2565. 14 P. Manzi, G. Panfili, M. Esti, L. Pizzoferrato: Natural antioxidants in the unsaponifiable fraction of virgin oils from different cultivars. J Sci Food Agric. 1998, 77, 115– 120. 15 E. Psomiadou, M. Tsimidou: Stability of virgin olive oil. 1. Autoxidation studies. J Agric Food Chem. 2002, 50, 716– 721. 16 K. Hrncirik, S. Fritsche: Relation of the endogenous antioxidant system and the quality of extra olive oil under accelerated storage conditions. J Agric Food Chem. 2005, 53, 2103– 2110. 17 Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents. LWT – Food Sci Technol. 2009, 42, 1090– 1097. Citing Literature Volume111, Issue5No. 5 May 2009Pages 411-412 ReferencesRelatedInformation