Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Author:

Burri Stina,Granheimer Kajsa,Rémy Marine,Tannira Vandana,So Yunjeong,Rumpunen Kimmo,Tornberg Eva,Canaviri Paz Pamela,Uhlig Elisabeth,Oscarsson Elin,Rohrstock Anne-Marie,Rahman Milladur,Håkansson ÅsaORCID

Funder

Svenska Forskningsrådet Formas

Publisher

Elsevier BV

Subject

Pharmacology,General Medicine

Reference25 articles.

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2. Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge;Cascella;Infect. Agents Cancer,2018

3. Consumption of Red/Processed meat and colorectal carcinoma: possible mechanisms underlying the significant association;Hammerling;Crit. Rev. Food Sci. Nutr.,2016

4. Lipid oxidation in meat: mechanisms and protective factors - a review;Amaral;Food Sci. Technol.,2018

5. Lipid peroxidation in meat and meat products;Pereira,2018

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