Hundreds of years ago, the Japanese believed shark livers had miraculous powers.
Fishermen from the Izu Peninsula in Japan hunted for deep-sea sharks swimming 3,000 feet below the ocean surface. They were after the oil in the sharks’ livers. They called it “Samedawa” meaning cure-all.1
The Japanese thought this rare oil provided strength, energy, virility and overall good health.
It wasn’t just superstition. Oil from deep-sea sharks contains a unique unsaturated fat. It’s called “squalene” because these sharks belong to the genus squalus.
Today studies prove squalene is indeed a miracle oil from the sea.
It regulates cholesterol levels.2 It inhibits the growth of lung3 and colon cancers.4 It may even be the secret behind the heart and brain benefits of olive oil which is also high in squalene.
But today I want to share with you the amazing beauty benefits of this gift from the sharks.
Squalene Quenches Your Skin’s Thirst
Squalene makes up a major part of the natural oils in your skin. The highest levels are in areas with the most sebaceous glands. That means the T-zone of your face – your forehead, nose and chin.
Your sebaceous glands secrete squalene. Here’s why you need it.
First, squalene is a natural moisturizer. It lubricates your skin’s surface, healing chapped or cracked skin and eczema. It also helps revitalize damaged hair, dry scalp and brittle nails.
Next, it forms a protective barrier to your skin’s surface. That locks in moisture and prevents your skin from losing water.
Finally, squalene has powerful antioxidants. They accumulate in your skin protecting it from the sun’s UV radiation. They also absorb free radicals and deactivate them. That helps prevent skin damage like age spots, fine lines and wrinkles that give away your age.5
You produce lots of squalene when you’re young. But your levels start to decline around your mid 20s. Not long after that you may notice dry skin, the first sign of aging.
What can you do?
How to Use Squalene To Reverse Signs of Aging
Shark liver oil is far and away the richest source of squalene. But we can also get it from food. Good sources include olives, olive oil, palm oil, rice bran, and wheat germ.
But we don’t eat enough squalene-rich foods. People on Mediterranean diets take in about 200-400 mg per day. But in the U.S., we only get about 30 mg a day. That’s not enough.
Shark liver oil and squalene are both available in supplements. Taking 500 mg per day is safe and can normalize your cholesterol levels.6
But I prefer squalene as a topical treatment for skin. Many cosmetics have started to add this natural oil. You’ll see it in sunscreens, hair products, face cleansers and anti-aging products.
But beware. Most products don’t add enough squalene. To get the benefits, it should among the first three ingredients listed.
Squalene is the first ingredient in my New and Improved Revive™ DNA cream. You’ll see it on the label spelled “squalane.” That’s a more stable form of this precious oil so it lasts longer and won’t break down or oxidize.
1. K. Gopakumar Therapeutic Applications of Squalene – A Review (2012) Fishery Technology 49 : 1 – 9
2. Strandberg, T.E. et al, Metabolic variables of cholesterol during squalene feeding in humans: comparison with cholestyramine treatment. J. Lipid Res. (1990)31: 1637-1643
3. Smith, T.J., Yang, G.Y., Seril, D.N., Liao, J. and Kim, S. Inhibition of 4 (methylnitrosamino)-1-(3- pyridyl)-1-butanone-induced lung tumorigenesis by dietary olive oil and squalene. Carcinogenesis. (1998) 19: 703-706
4. Ikikawa, T. et al, Studies on antitumor activity of squalene and its related compounds (Japanese). Yakugaku Zasshi. J. Pharmac. Soc. Of Japan. (1986) 106: 578-582
5. Kohno, Y., Egawa, Y., Itoh, S., Nagaoka, S., Takahashi, M. and Mukai, K. Kinetic study of quenching reaction of singlet oxygen and scavenging reaction of free radical by squalene in n-butanol. Biochim.Biophys. Acta. (1995)1256(1): 52-56
6. Janevski, M., McGlynn, M. and Lewandowski, Paul Squalene supplementation alters genes associated with liver cholesterol metabolism, Asia Pacific Journal of Clinical Nutrition, 2006,vol. 15, no. Supp. 3, pp. S105-S105.