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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2018
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| Materias: | |
| 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 |