Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat, wine, cooking oil and coffee

BACKGROUND: Alcohol consumption and the ingestion of red meat and oxidized cooking oil are risk factors of gastric and colorectal cancers. We reported that acetaldehyde (AcAld) is generated from Heme/Mb/Meat-Linoleate-EtOH model reaction mixtures, and thus could be a new plausible mechanism for the...

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Detalles Bibliográficos
Autores principales: Kasai, Hiroshi, Kawai, Kazuaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2021
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8268395/
https://www.ncbi.nlm.nih.gov/pubmed/34243819
http://dx.doi.org/10.1186/s41021-021-00201-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8268395/
https://www.ncbi.nlm.nih.gov/pubmed/34243819
http://dx.doi.org/10.1186/s41021-021-00201-6

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