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Measurement of Skin Surface Sebum

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Agache's Measuring the Skin

Abstract

The skin surface lipid (SSL) is composed of lipids originated from sebum and epidermis. Sebum is produced entirely by the sebaceous glands. Many conditions can affect the function of sebaceous glands. This function can be evaluated through analyzing the composition of sebum, measuring the quantity of sebum excretion, and evaluating glandular parameters. Many methods have been developed to determine SSL and sebum function objectively which are based on solvent extraction, bentonite gel, absorbent paper, frosted glass, and plastic film collection.

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Author information

Authors and Affiliations

  1. Center for Research and Training in Skin Diseases and Leprosy, Tehran University of Medical Sciences, Tehran, Iran

    Alireza Firooz, Ali Rajabi-Estarabadi & Hamed Zartab

  2. Tissue Engineering and Wound Healing Lab, Department of Surgery, Division of Plastic Surgery, Brigham and Women’s Hospital – Harvard Medical School, Boston, USA

    Hamed Zartab

Authors
  1. Alireza Firooz
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  2. Ali Rajabi-Estarabadi
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  3. Hamed Zartab
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Corresponding author

Correspondence to Alireza Firooz .

Editor information

Editors and Affiliations

  1. Department of Dermatology, University Hospital of Besançon, Besançon, France

    Philippe Humbert

  2. Center for Study and Research on the Integuments, Department of Dermatology, University Hospital of Besançon, Besançon, France

    Ferial Fanian

  3. Department of Dermatology, School of Medicine, University of California, San Francisco, California, USA

    Howard I. Maibach

  4. Department of Dermatology, University Hospital of Besançon, Besançon, France

    Pierre Agache

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Firooz, A., Rajabi-Estarabadi, A., Zartab, H. (2017). Measurement of Skin Surface Sebum. In: Humbert, P., Fanian, F., Maibach, H., Agache, P. (eds) Agache's Measuring the Skin. Springer, Cham. https://doi.org/10.1007/978-3-319-32383-1_14

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  • DOI: https://doi.org/10.1007/978-3-319-32383-1_14

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-32381-7

  • Online ISBN: 978-3-319-32383-1

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