Red Meat-Derived Nitroso Compounds, Lipid Peroxidation Products and Colorectal Cancer.
colon cancer
endogenously formed nitroso compounds
lipid peroxidation products
red meat
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 Jul 2019
11 Jul 2019
Historique:
received:
19
06
2019
revised:
08
07
2019
accepted:
10
07
2019
entrez:
25
7
2019
pubmed:
25
7
2019
medline:
25
7
2019
Statut:
epublish
Résumé
About 20 years ago, the research group of Sheila Anne Bingham in Cambridge, UK, showed for the first time that volunteers consuming large amounts of red meat excrete high amounts of nitroso compounds via feces. In the meantime, it has been demonstrated that heme leads to the enhanced formation of nitroso compounds in the gastrointestinal tract and that the main nitroso compounds formed in the gastrointestinal tract are
Identifiants
pubmed: 31336781
pii: foods8070252
doi: 10.3390/foods8070252
pmc: PMC6678524
pii:
doi:
Types de publication
Journal Article
Langues
eng
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