DNA adduct profiling of in vitro colonic meat digests to map red vs. white meat genotoxicity

The consumption of red meat has been linked to an increased colorectal cancer (CRC) risk. One of the major hypotheses states that heme iron (present in red meat) stimulates the formation of genotoxic N-nitroso compounds (NOCs) and lipid peroxidation products (LPOs). By means of DNA adductomics, chem...

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Veröffentlicht in:	Food and chemical toxicology 2018-05, Vol.115, p.73-87
Hauptverfasser:	Hemeryck, Lieselot Y., Rombouts, Caroline, De Paepe, Ellen, Vanhaecke, Lynn
Format:	Artikel
Sprache:	eng
Schlagworte:	Cancer risk DNA adductome mapping Heme Red meat
Online-Zugang:	Volltext
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