Polycyclic Aromatic Hydrocarbons Detected in Processed Meats Cause Genetic Changes in Colorectal Cancers

Polycyclic aromatic hydrocarbons (PAHs) are commonly ingested via meat and are produced from high-temperature cooking of meat. Some of these PAHs have potential roles in carcinogenesis of colorectal cancer (CRC). We aimed to investigate PAH concentrations in eight types of commonly consumed ready-to...

Descripción completa

Detalles Bibliográficos
Autores principales: Cheng, Tracie, Chaousis, Stephanie, Kodagoda Gamage, Sujani Madhurika, Lam, Alfred King-yin, Gopalan, Vinod
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537007/
https://www.ncbi.nlm.nih.gov/pubmed/34681617
http://dx.doi.org/10.3390/ijms222010959

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537007/
https://www.ncbi.nlm.nih.gov/pubmed/34681617
http://dx.doi.org/10.3390/ijms222010959

Ejemplares similares