Green vegetables and colon cancer: the mechanism of a protective effect by chlorophyll

J. de Vogel

doi:10.18174/28977

Green vegetables and colon cancer: the mechanism of a protective effect by chlorophyll

J. de Vogel

Research output: Thesis › internal PhD, WU

Abstract

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.

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Katan, M.B., Promotor van der Meer, Roelof, Promotor
Award date	15 Feb 2006
Place of Publication	[S.l. ]
Print ISBNs	9789085043478
DOIs	https://doi.org/10.18174/28977
Publication status	Published - 15 Feb 2006

Keywords

colorectal cancer
leafy vegetables
chlorophyll
meat
carcinogenesis
rats
animal experiments

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.18174/28977

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title = "Green vegetables and colon cancer: the mechanism of a protective effect by chlorophyll",

abstract = "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.",

keywords = "colorectaal kanker, bladgroenten, chlorofyl, vlees, carcinogenese, ratten, dierproeven, colorectal cancer, leafy vegetables, chlorophyll, meat, carcinogenesis, rats, animal experiments",

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note = "WU thesis, no. 3907",

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AU - de Vogel, J.

N1 - WU thesis, no. 3907

PY - 2006/2/15

Y1 - 2006/2/15

N2 - 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.

AB - 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.

KW - colorectaal kanker

KW - bladgroenten

KW - chlorofyl

KW - vlees

KW - carcinogenese

KW - ratten

KW - dierproeven

KW - colorectal cancer

KW - leafy vegetables

KW - chlorophyll

KW - meat

KW - carcinogenesis

KW - rats

KW - animal experiments

UR - https://edepot.wur.nl/28977

U2 - 10.18174/28977

DO - 10.18174/28977

M3 - internal PhD, WU

SN - 9789085043478

CY - [S.l. ]

ER -

Green vegetables and colon cancer: the mechanism of a protective effect by chlorophyll

Abstract

Keywords

UN SDGs

Access to Document

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