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

J. de Vogel

Research output: Thesisinternal 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 languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Katan, M.B., Promotor
  • van der Meer, Roelof, Promotor
Award date15 Feb 2006
Place of Publication[S.l. ]
Print ISBNs9789085043478
Publication statusPublished - 2006

Keywords

  • colorectal cancer
  • leafy vegetables
  • chlorophyll
  • meat
  • carcinogenesis
  • rats
  • animal experiments

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