Fatty Acids of CLA-Enriched Egg Yolks Can Induce Transcriptional Activation of Peroxisome Proliferator-Activated Receptors in MCF-7 Breast Cancer Cells

In our previous study, we showed that fatty acids from CLA-enriched egg yolks (EFA-CLA) reduced the proliferation of breast cancer cells; however, the molecular mechanisms of their action remain unknown. In the current study, we used MCF-7 breast cancer cell line to determine the effect of EFA-CLA,...

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Detalles Bibliográficos
Autores principales: Koronowicz, Aneta A., Banks, Paula, Master, Adam, Domagała, Dominik, Piasna-Słupecka, Ewelina, Drozdowska, Mariola, Sikora, Elżbieta, Laidler, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5385215/
https://www.ncbi.nlm.nih.gov/pubmed/28458685
http://dx.doi.org/10.1155/2017/2865283

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