Relationships between gut microbiota, red meat consumption and colorectal cancer

The temperature cooking of meat such as grilling and smoking contribute to the formation of mutagenic compounds including heterocyclic amines and polycyclic aromatic hydrocarbons. Heme iron in red meat is involved in the formation of N-nitroso compounds and lipid peroxidation products in the digesti...

Descripción completa

Detalles Bibliográficos
Autores principales: Diakité, Mahamane Talphi, Diakité, Bréhima, Koné, Amadou, Balam, Saidou, Fofana, Djeneba, Diallo, Dramane, Kassogué, Yaya, Traoré, Cheick B, Kamaté, Bakarou, Ba, Djibril, Ly, Madani, Ba, Mamadou, Koné, Bourahima, Maiga, Almoustapha I., Achenbach, Chad, Holl, Jane, Murphy, Robert, Hou, Lifang, Maiga, Mamoudou
Formato: Online Artículo Texto
Lenguaje:English
Publicado: 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10194058/
https://www.ncbi.nlm.nih.gov/pubmed/37206892

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10194058/
https://www.ncbi.nlm.nih.gov/pubmed/37206892

Ejemplares similares