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dc.creatorBonatto, Sandro J. R.-
dc.creatorYamaguchi, Adriana Aya-
dc.creatorCoelho, Isabela-
dc.creatorNunes, Everson Araújo-
dc.creatorIagher, Fabíola-
dc.creatorFukushima, Jorge Itsuo-
dc.creatorSaboia, Luciano V.-
dc.creatorFernandes, Luiz Claudio-
dc.date.accessioned2019-11-14T12:46:12Z-
dc.date.available2019-11-14T12:46:12Z-
dc.date.issued2015-12-
dc.identifier.citationBONATTO, S. J. R. et al. Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: an in vitro study. Journal of Functional Foods, [S.l.], v. 19, part B, p. 941-948, Dec. 2015.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S1756464615004429#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/37626-
dc.description.abstractDiet plays a key role in the aetiology of cancer. Some studies have shown that diets rich in n-3 polyunsaturated fatty acids (n-3 PUFA) reduce tumour growth. This study aimed to investigate the effects of fish oil, rich in n-3 PUFA, in cell proliferation and death of cells from breast and colorectal tumours. In the presence of 1:5 (v/v) dilution of fish oil, 1.8-fold reduction in cell proliferation (p < 0.05) was observed. In addition, the presence of fish oil at a 1:5 proportion led to 1.6-fold increase in the rate of apoptosis, 6.7-fold increase in hydroperoxides, and 5-fold reduction in necrosis (p < 0.0001).pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Functional Foodspt_BR
dc.subjectCancerpt_BR
dc.subjectFish oilpt_BR
dc.subjectHumanpt_BR
dc.subjectLipid hydroperoxidespt_BR
dc.titleFish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: an in vitro studypt_BR
dc.typeArtigopt_BR
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