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Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice
The International Agency for Research on Cancer has classified red meat as “probably carcinogenic to humans” (Group 2A). In mechanistic studies exploring the link between intake of red meat and CRC, heme iron, the pigment of red meat, is proposed to play a central role as a catalyzer of luminal lipi...
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| 出版年: | PLoS One |
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| 主要な著者: | , , , , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Public Library of Science
2017
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5398569/ https://ncbi.nlm.nih.gov/pubmed/28426718 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0176001 |
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