Landberg, Rikard
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Forskningsartikel2013Vetenskapligt granskadÖppen tillgång
Zamora-Ros, Raul; Fedirko, Veronika; Trichopoulou, Antonia; González, Carlos A.; Bamia, Christina; Trepo, Elisabeth; Nöthlings, Ute; Duarte-Salles, Talita; Serafini, Mauro; Bredsdorff, Lea; Overvad, Kim; Tjønneland, Anne; Halkjær, Jytte; Fagherazzi, Guy; Perquier, Florence; Boutron-Ruault, Marie-Christine; Katzke, Verena; Lukanova, Annekatrin; Floegel, Anna; Boeing, Heiner;
Visa fler författare
What's new? Coffee, tea, fruits and vegetables, and certain other foods may protect against hepatocellular carcinoma (HCC), thanks to their antioxidant ingredients. This study lends fresh support to that idea, revealing specifically that dietary flavanols, which possess antioxidant activity, could play a favourable role in HCC prevention. Dietary antioxidant capacity from coffee intake in particular was found to be inversely associated with HCC risk, though statistical significance was lost after exclusion of the first two years of follow-up. Assessment of the bioavailability of flavonoids and other antioxidants is needed to confirm links between antioxidant intake and HCC risk.
flavonoids; lignans; dietary intake; antioxidant capacity; hepatocellular carcinoma; EPIC
International Journal of Cancer
2013, Volym: 133, nummer: 10, sidor: 2429-2443
Utgivare: WILEY-BLACKWELL
SDG3 Säkerställa hälsosamma liv och främja välbefinnande för alla i alla åldrar
Näringslära
Cancer och onkologi
DOI: https://doi.org/10.1002/ijc.28257
https://res.slu.se/id/publ/55555