Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model.
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DOI: 10.1016/j.foodchem.2017.06.092
Abstract: Fresh red meat and cured meat consumption increases the risk of gastro-intestinal cancers and it is strongly suspected that nitrosylheme is implicated by stimulating the endogenous production of mutagenic aldehydes and N-nitroso compounds. To investigate… read more here.
Keywords: heme iron; nitrosylation; model; gastro intestinal ... See more keywords