Ethoxyquin dimer is an antioxidant and metabolite of ethoxyquin .1 It prevents oxidation of polyunsaturated fatty acids in fish meal and fish oil. Dietary administration of ethoxyquin dimer (0.1, 0.3, and 0.5% w/w) induces microvesicular steatosis and hepatocyte necrosis, as well as increases liver levels of oxidized glutathione and total lipids in mice.2
|1. Koning, A.J. A new method for measuring efficacies of antioxidants in fish meal. Int. J. Food Prop. 1(3), 255-261 (2009).|2. Bernhard, A., Rasinger, J.D., Wisl•ff, H., et al. Subchronic dietary exposure to ethoxyquin dimer induces microvesicular steatosis in male BALB/c mice. Food Chem. Toxicol. 118, 608-625 (2018).