| 红肉、N-羟乙酰神经氨酸与癌症关系的研究进展; Progress in Studies on Relationship between Red Meat Intake, N-Glycolylneuraminic Acid and Cancer Risk | |
| 范杏丹 ; 李红卫 | |
| 2014-08-15 | |
| 关键词 | 红肉 N-羟乙酰神经氨酸 唾液酸 癌症 red meat N-glycolylneuraminic acid sialic acid cancer |
| 英文摘要 | 世界癌症研究基金会报告指出,过多摄入红肉会增加患癌症的风险,红肉可能是导致某些癌症的原因之一。有研究得出,摄入红肉后身体内产生的一种唾液酸——n-羟乙酰神经氨酸(n-glyCOlylnEurAMInIC ACId,nEu5gC)可能与癌症的发生有关。本文从红肉与癌的关系,引出对nEu5gC的讨论,从它的结构、来源、生理功能到临床应用价值,最后是与癌症可能的机制讨论,并重申它的研究价值。; According to the World Cancer Research Fund, excessive intake of red meat may increase the risk of cancer and be one of the causes of some tumors.Studies have concluded that N-glycolylneuraminic acid(Neu5Gc), a kind of sialic acid produced in the human body after eating red meat, may be associated with the occurrence of cancer.Starting with addressing the relationship between red meat and cancer, this paper discusses the structure, source, physiological function and clinical application value of Neu5 Gc.At the end of the paper, the possible carcinogenic mechanism of Neu5 Gc as well as its research value is explored.; 达能营养中心膳食营养研究与宣教基金项目(DIC2012-12) |
| 语种 | zh_CN |
| 内容类型 | 期刊论文 |
| 源URL | [http://dspace.xmu.edu.cn/handle/2288/102243]  |
| 专题 | 公共卫生－已发表论文 |
| 推荐引用方式 GB/T 7714 | 范杏丹,李红卫. 红肉、N-羟乙酰神经氨酸与癌症关系的研究进展, Progress in Studies on Relationship between Red Meat Intake, N-Glycolylneuraminic Acid and Cancer Risk[J],2014. |
| APA | 范杏丹,&李红卫.(2014).红肉、N-羟乙酰神经氨酸与癌症关系的研究进展.. |
| MLA | 范杏丹,et al."红肉、N-羟乙酰神经氨酸与癌症关系的研究进展".(2014). |
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