Green vegetables and colon cancer: the mechanism of a protective effect by chlorophyll
One of the important environmental determinants of the risk of colon cancer is the composition of the diet. Regular consumption of high amounts of red meat increases colon cancer risk. In contrast, consumption of green vegetables decreases the risk of colon cancer. This thesis provides a molecular mechanism of how these two dietary components might modulate colon cancer risk.
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| Format: | Doctoral thesis biblioteca |
| Language: | English |
| Subjects: | animal experiments, carcinogenesis, chlorophyll, colorectal cancer, leafy vegetables, meat, rats, bladgroenten, carcinogenese, chlorofyl, colorectaal kanker, dierproeven, ratten, vlees, |
| Online Access: | https://research.wur.nl/en/publications/green-vegetables-and-colon-cancer-the-mechanism-of-a-protective-e |
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