Supplementary documents from Targeting Colon Luminal Lipid Peroxidation Limits Colon Carcinogenesis Associated with Red Meat Consumption
Year: 2023
Type: supplementary-materials
Abstract: Supplementary figure, tables and results Supplementary Figure S1. Flowchart of the 6 studies Supplementary Table S1. Transitions and collision energies used for the quantification (Bold) and confirmation (Italic) of AAH on the triple quadrupole instrument. Supplementary Table S2. Active compounds (extract, molecule and family), used quantity and radical scavenger activity results of marinade used in the study 1. Supplementary Table S3. Effect of grape-olive marinade and of cooking on lipid peroxidation (TBARs) and on iron levels in fresh red meats. Data are presented as mean {plus minus} SD. a two-way ANOVA assessing marinade and cooking factors. Supplementary Table S4. Effect of meat, marinade and cooking on heme content and lipoperoxidation biomarkers in feces from rats fed a no-meat control diet or experimental red meats for 14 days. Data are presented as mean {plus minus} SD. a The effect of meat intake was evaluated by a one-way ANOVA and the effect of marinated and cooked meat intake by two-way ANOVA.
Authors: Océane C.B. Martin, Nathalie Naud, Sylviane Taché, Laurent Debrauwer, Sylvie Chevolleau, Jacques Dupuy, Céline Chantelauze, Denis Durand, Estelle Pujos-Guillot, Florence Blas-Y-Estrada, Christine Urbano, Gunter G.C. Kuhnle, Véronique Santé-Lhoutellier, Thierry Sayd, Didier Viala, Adeline Blot, Nathalie Meunier, Pascal Schlich, Didier Attaix, Françoise Guéraud, Valérie Scislowski, Denis E. Corpet, Fabrice H.F. Pierre
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: gold
OpenAlex ID: W4362568596