Skip to main content
Fig. 2 | Infectious Agents and Cancer

Fig. 2

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. 2

Lipid peroxidation as a mechanism underlying the carcinogenicity of red and processed meat induced by heme. Heme induces lipid peroxidation trough oxidative stress, resulting in the formations of reactive aldehydes. These cytotoxic aldehydes, cause carcinogenesis by promoting the tumors and therefore the adducts formation

Back to article page