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Colorectal carcinogenesis in the A/J Min/+ mouse model is inhibited by hemin, independently of dietary fat content and fecal lipid peroxidation rate

Intake of red meat is considered a risk factor for colorectal cancer (CRC) development, and heme, the prosthetic group of myoglobin, has been suggested as a potential cause. One of the proposed molecular mechanisms of heme-induced CRC is based on an increase in the rate of lipid peroxidation catalysed by heme. |