How to detect aldehydes involved in the promotion of colorectal cancer by red meat?
Comment mesurer les aldehydes impliques dans la promotion du cancer colorectal par les viandes rouges ?
Résumé
Recent epidemiological studies show that red meat and processed meat are, in the context of a large consumption, a risk factor for colorectal cancer. Current research is aimed at proposing preventive strategies limiting this risk. Hydroxyalkenals, as lipid peroxidation products, may participate in this promotion through their cytotoxic and genotoxic activities. A method for determination of these compounds was developed and used to evaluate the intensity of lipid peroxidation processes arising in the intestine in rats fed different meat diets (Sécuri-Viande, ANR-10-ALIA-014). Our results show that our method is appropriate for hydroxyalkenal determination (free and protein-bound forms), these levels depending on the content of meat in the diet.