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Fig. 4 | Infectious Agents and Cancer

Fig. 4

From: Dissecting the mechanisms and molecules underlying the potential carcinogenicity of red and processed meat in colorectal cancer (CRC): an overview on the current state of knowledge

Fig. 4

Mechanisms underlying the carcinogenesis of red and processed meat in CRC. Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) produced after cooking procedures at hight temperatures, after metabolic activation, lead to the formation of DNA adduct in epthelial cells with great potential carncinogenesis to CRC. Heme, by lipid peroxidation and endogenous formation of N-nitroso compounds (NOCs), provokes several DNA mutations responsible for CRC. Then, an inflammation process generated by an association of products of lipid peroxidation induced by heme, reactive oxygen species (ROS) present in red and processed meat, and Neu5GS, could enhance the CRC development

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Infectious Agents and Cancer

ISSN: 1750-9378

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