by Magiatis Prokopios, Professor in the Department of Pharmacy of the National and Kapodistrian University of Athens

A substance in olive oil relatively unknown to the olive-producing world that has gathered the interest of some of the country's olive producers is squalene.

Known in cosmetology for its positive skin moisturizing, antioxidant and healing properties, squalene was until recently mainly derived from shark liver. However, in the context of the consumer's ecological awakening, the fact that olive oil is the second richest source of squalene, which could theoretically act as a substitute, becomes interesting.

One of its main beneficial properties for the human body is that it helps protect the skin from dehydration and the premature aging, has an antioxidant effect and also gives it elasticity. Due to its positive properties, squalene and its derivative squalane are a valuable ingredient in personal care products.

However, apart from its special importance for cosmetology, it has been proven that the beneficial effect of olive oil is attributed also, among other things, to the presence of squalene. It has been proven to activate the immune system and thus strengthen the body's defense against colds, flu and other infections. Today there is intense interest from researchers and there are indications that squalene can improve the quality of life and that its consumption has beneficial effects, among others, in patients with heart problems, diabetes, arthritis, hepatitis. At the same time, the effect of squalene on colon and lung cancer is being studied. These studies support the hypothesis that squalene has a preventive effect.

Squalene is found in greater quantities in extra virgin than in inferior categories of olive oil. The levels of this substance in olive oil usually vary from 0.6 to 12 grams per kilogram (600-12,000 mg/Kg). There are significant differences between varieties. Koroneiki according to recent studies yields high levels usually 3,000-8,000 mg/Kg. Unlike polyphenols, squalene does not show very large variations depending on the harvest season and according to some studies it shows either a slight increase from September to December, or a slight decrease according to other studies. What has a very big impact is the refining process that removes the largest amount of squalene from olive oil. Squalene has relatively good stability in olive oil and is adversely affected by oxygen, high temperatures and light.

As shark fishing tends to be reduced, perhaps in the future olive oil, which is the second richest source of squalene, will act as a substitute. An example is the case of the two giants in the field of cosmetics (L'Oreal and Unilever), which agreed to stop using shark liver oil as a basis for the development of moisturizing products for environmental reasons. Also, international companies have agreed to replace squalene derived from shark liver with another obtained from oils of vegetable sources.

Source: elaiaskarpos.gr (translated)