A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis

Journal of Gastroenterology

Volumn 52, Issue 4, 2017, Pages 407-418

  Jeyakumar, Arunan ^a   Dissabandara, Lakal ^b   Gopalan, Vinod ^a,b  

^a GRIFFITH UNIVERSITY   (Australia)

^b GRIFFITH UNIVERSITY   (Australia)

Author keywords

Carcinogenesis; Colorectal; Meat; Molecules; Processed meat; WHO

Indexed keywords

HEME; HETEROCYCLIC AMINE; N GLYCOLOYLNEURAMINIC ACID; NITROSO DERIVATIVE; POLYCYCLIC AROMATIC HYDROCARBON; CARCINOGEN;

CANCER RISK; CARCINOGENESIS; CARCINOGENICITY; COLORECTAL CANCER; COLORECTAL CARCINOGENESIS; CYTOTOXICITY; HUMAN; LIPID PEROXIDATION; OXIDATIVE STRESS; PATHOGENESIS; PRIORITY JOURNAL; PROCESSED MEAT; RED MEAT; REVIEW; WHITE MEAT; ADVERSE EFFECTS; ANALYSIS; COLORECTAL NEOPLASMS; FOOD HANDLING; MEAT;

CARCINOGENESIS; CARCINOGENS; COLORECTAL NEOPLASMS; FOOD HANDLING; HEME; HUMANS; MEAT; MEAT PRODUCTS; NITROSO COMPOUNDS; RED MEAT;

EID: 85000910714     PISSN: 09441174     EISSN: 14355922     Source Type: Journal    
DOI: 10.1007/s00535-016-1294-x     Document Type: Review

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