Ontology highlight
ABSTRACT:
SUBMITTER: Sodring M
PROVIDER: S-EPMC4383626 | biostudies-literature | 2015
REPOSITORIES: biostudies-literature
Sødring Marianne M Oostindjer Marije M Egelandsdal Bjørg B Paulsen Jan Erik JE
PloS one 20150402 4
Red and processed meats are considered risk factors for colorectal cancer (CRC); however, the underlying mechanisms are still unclear. One cause for the potential link between CRC and meat is the heme iron in red meat. Two pathways by which heme and CRC promotion may be linked have been suggested: fat peroxidation and N-nitrosation. In the present work we have used the novel A/J Min/+ mouse model to test the effects of dietary hemin (a model of red meat), and hemin in combination with nitrite (a ...[more]