Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: an in vitro study

dc.creatorBonatto, Sandro J. R.
dc.creatorYamaguchi, Adriana Aya
dc.creatorCoelho, Isabela
dc.creatorNunes, Everson Araújo
dc.creatorIagher, Fabíola
dc.creatorFukushima, Jorge Itsuo
dc.creatorSaboia, Luciano V.
dc.creatorFernandes, Luiz Claudio
dc.date2019-11-14T12:46:12Z
dc.date2019-11-14T12:46:12Z
dc.date2015-12
dc.date.accessioned2023-09-28T20:08:06Z
dc.date.available2023-09-28T20:08:06Z
dc.identifierBONATTO, S. J. R. et al. Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: an in vitro study. Journal of Functional Foods, [S.l.], v. 19, part B, p. 941-948, Dec. 2015.
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S1756464615004429#!
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/37626
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9045277
dc.descriptionDiet plays a key role in the aetiology of cancer. Some studies have shown that diets rich in n-3 polyunsaturated fatty acids (n-3 PUFA) reduce tumour growth. This study aimed to investigate the effects of fish oil, rich in n-3 PUFA, in cell proliferation and death of cells from breast and colorectal tumours. In the presence of 1:5 (v/v) dilution of fish oil, 1.8-fold reduction in cell proliferation (p < 0.05) was observed. In addition, the presence of fish oil at a 1:5 proportion led to 1.6-fold increase in the rate of apoptosis, 6.7-fold increase in hydroperoxides, and 5-fold reduction in necrosis (p < 0.0001).
dc.languageen_US
dc.publisherElsevier
dc.rightsrestrictAccess
dc.sourceJournal of Functional Foods
dc.subjectCancer
dc.subjectFish oil
dc.subjectHuman
dc.subjectLipid hydroperoxides
dc.titleFish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: an in vitro study
dc.typeArtigo


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