Lipid hydroperoxides from processed dietary oils enhance growth of hepatocarcinoma cells

Molecular Nutrition and Food Research

Volumn 52, Issue 3, 2008, Pages 352-359

  Rohr Udilova, Nataliya V ^a   Stolze, Klaus ^b   Sagmeister, Sandra ^a   Nohl, Hans ^b   Schulte Hermann, Rolf ^a   Grasl Kraupp, Bettina ^a  

^a MEDICAL UNIVERSITY OF VIENNA   (Austria)

^b UNIVERSITY OF VETERINARY MEDICINE   (Austria)

Author keywords

Dietary fat; Fatty acid hydroperoxides; Linoleic acid hydroperoxides; Liver carcinogenesis; Oxidative stress

Indexed keywords

EDIBLE OIL; GLUTATHIONE; HEME OXYGENASE 1; LACTATE DEHYDROGENASE; LIPID PEROXIDE; PROTEIN BCL 2; REACTIVE OXYGEN METABOLITE;

APOPTOSIS; ARTICLE; BIOSYNTHESIS; CELL COUNT; CELL CYCLE; CELL DIVISION; CELL SURVIVAL; DRUG EFFECT; FOOD HANDLING; HUMAN; LIVER CELL CARCINOMA; LIVER TUMOR; METABOLISM; PATHOLOGY; POLYMERASE CHAIN REACTION; TUMOR CELL LINE;

APOPTOSIS; CARCINOMA, HEPATOCELLULAR; CELL COUNT; CELL CYCLE; CELL DIVISION; CELL LINE, TUMOR; CELL SURVIVAL; DIETARY FATS, UNSATURATED; FOOD HANDLING; GLUTATHIONE; HEME OXYGENASE-1; HUMANS; L-LACTATE DEHYDROGENASE; LIPID PEROXIDES; LIVER NEOPLASMS; POLYMERASE CHAIN REACTION; PROTO-ONCOGENE PROTEINS C-BCL-2; REACTIVE OXYGEN SPECIES;

EID: 41949095545     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200700149     Document Type: Article

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