A red meat-derived glycan promotes inflammation and cancer progression via exchangle
A red meat-derived glycan promotes inflammation and cancer progression via exchangle
We present an unusual mechanism for the well-known association between red meat consumption and carcinoma risk involving the nonhuman sialic acid N-glycolylneuraminic acid (Neu5Gc). We first evaluate the Neu5Gc content of various foods to show that red ...
You've added this content to your favorites.
Post your comment
Load More