[HTML][HTML] The role of red and processed meat in colorectal cancer development: a perspective

M Oostindjer, J Alexander, GV Amdam, G Andersen… - Meat science, 2014 - Elsevier
This paper is based on a workshop held in Oslo, Norway in November 2013, in which
experts discussed how to reach consensus on the healthiness of red and processed meat …

In vitro heme and non-heme iron capture from hemoglobin, myoglobin and ferritin by bovine lactoferrin and implications for suppression of reactive oxygen species in …

H Jegasothy, R Weerakkody, S Selby-Pham… - Biometals, 2014 - Springer
Lactoferrin (Lf), present in colostrum and milk is a member of the transferrin family of iron-
binding glyco-proteins, with stronger binding capacity to ferric iron than hemoglobin …

Fecal biomarkers for research on dietary and lifestyle risk factors in colorectal cancer etiology

I Kato, J Startup, JL Ram - Current Colorectal Cancer Reports, 2014 - Springer
Stool, consisting of undigested food, endogenous secretions, and microbiota and exfoliated
host cellular components, is an ideal biospecimen for non-invasive evaluation of the whole …

[PDF][PDF] Impact of different preparations on the mutagenicity of meat products during digestion as evaluated by the AMES-test

Y Zou - 2014 - libstore.ugent.be
The increasing incidence of colorectal cancer may be related to the increase of meat
consumption. The mutagens present in meat and meat products may play an important role …

[PDF][PDF] L'Institut des Sciences et Industries du Vivant et de l'Environnement (AgroParisTech)

IN Sokneang - 2014 - Citeseer
Résumé Dans les pays en voie de développement, les évolutions prévues par les
organismes internationaux montrent une progression beaucoup plus importante des …