Heme-Induced Biomarkers Associated with Red Meat Promotion of colon Cancer Are Not Modulated by the Intake of Nitrite

Red and processed meat consumption is associated with the risk of colorectal cancer. Three hypotheses are proposed to explain this association, via heme/alcenal, heterocyclic amines or N-nitroso compounds. Rats have often been used to study these hypotheses, but the lack of enterosalivary cycle of n...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Chenni, Fatima Z, Taché, Sylviane, Naud, Nathalie, Guéraud, Françoise, Hobbs, Ditte A, Kunhle, Gunter G C, Pierre, Fabrice H, Corpet, Denis E
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Routledge 2013
Gaiak:
Article
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC3733138/
https://ncbi.nlm.nih.gov/pubmed/23441609
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/01635581.2013.749291
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak