Oxidation of squalene by singlet oxygen and free radicals results in different compositions of squalene monohydroperoxide isomers

Oxidation of squalene (SQ) causes a decline in the nutritional value of SQ in foods, as well as an accumulation of SQ oxidation products in skin lipids which lead to adverse skin conditions. However, mechanistic insights as to how SQ is oxidized by different oxidation mechanisms have been limited, a...

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Detalles Bibliográficos
Autores principales: Shimizu, Naoki, Ito, Junya, Kato, Shunji, Otoki, Yurika, Goto, Masashi, Eitsuka, Takahiro, Miyazawa, Teruo, Nakagawa, Kiyotaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6002538/
https://www.ncbi.nlm.nih.gov/pubmed/29904110
http://dx.doi.org/10.1038/s41598-018-27455-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6002538/
https://www.ncbi.nlm.nih.gov/pubmed/29904110
http://dx.doi.org/10.1038/s41598-018-27455-5

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