Dietary fibres are indigestible food ingredients that reach the colon and are then fermented
by colonic bacteria, resulting mainly in the formation of short-chain fatty acids (SCFA) such as …

Background African Americans (AA) suffer from an increased incidence and mortality of
colorectal cancer (CRC). Environmental exposures including dietary habits likely contribute to a …

Polyphenolic compounds, including isoflavonoids and lignans, have been suggested to be
chemopreventive on account of antioxidative properties. In this context it is of importance to …

Dietary iron may contribute to colon cancer risk via production of reactive oxygen species (ROS).
The aim of the study was to determine whether physiological ferric/ferrous iron induces …

The concentrations of B-vitamins, carotenoids and tocopherols in nuts may differ between
species and might be influenced by roasting. Thiamine, riboflavin, pyridoxine, lutein, …

Epidemiological findings have indicated that red meat increases the likelihood of colorectal
cancer. Aim of this study was to investigate whether hemoglobin, or its prosthetic group heme…

Dietary fibre sources are fermented by the gut flora to yield short-chain fatty acids (SCFA)
together with degraded phytochemicals and plant nutrients. Butyrate, a major SCFA, is …

Although the metabolism of vitamin E has been extensively studied in cell culture, animals,
and humans, biochemical analyses of intermediate metabolites are scarce. We here describe …

Since being established in 1963, the murine fibroblast cell line NIH 3T3 has been used in
thousands of studies. NIH 3T3 immortalized spontaneously and became tetraploid shortly after …

Recent studies have shown that bread supplemented with functional ingredients was more
chemoprotective than nonsupplemented bread. Here we investigated components of a …