The effects of fish oil, olive oil, oleic acid and linoleic acid on colorectal neoplastic processes
LLOR X, PONS E, ROCA A, ÀLVAREZ M, MAÑÉ J, FERNÁNDEZ-BAÑARES F, GASSULL MA. The effects of fish oil, olive oil, oleic acid and linoleic acid on colorectal neoplastic processes. Clinical Nutrition 2003, 22: 71-79. PMID: 12553953, DOI: 10.1054/clnu.2002.0627.Peer-Reviewed Original ResearchMeSH KeywordsApoptosisCaco-2 CellsCells, CulturedCyclooxygenase 2Fish OilsGenes, bcl-2HT29 CellsHumansIsoenzymesKeratin-8KeratinsLinoleic AcidMembrane ProteinsMicroscopy, FluorescenceOleic AcidOlive OilPlant OilsProstaglandin-Endoperoxide SynthasesReverse Transcriptase Polymerase Chain ReactionSucrase-Isomaltase ComplexThymidineConceptsColorectal cancer developmentCOX-2Bcl-2 expressionFish oilCancer developmentHT-29 colorectal cancer cellsCell proliferationLinoleic acidColorectal cancer cellsMain dietary sourceFatty acidsLate effectsColorectal carcinogenesisAntineoplastic effectsNeoplastic processInduction of apoptosisEarly downregulationImportant mediatorOlive oilCancer cellsCaco-2Dietary sourcesBcl-2Different fatsApoptosis induction