Vanhaecke L - Search Results

1

Validity and Reproducibility of a Food Frequency Questionnaire for Dietary Factors Related to Colorectal Cancer.

Tollosa DN, Van Camp J, Huybrechts I, Huybregts L, Van Loco J, De Smet S, Sterck E, Rabâi C, Van Hecke T, Vanhaecke L, Vossen E, Peeters M, Lachat C. Tollosa DN, et al. Among authors: vanhaecke l. Nutrients. 2017 Nov 17;9(11):1257. doi: 10.3390/nu9111257. Nutrients. 2017. PMID: 29149033 Free PMC article.

2

Nitrite curing of chicken, pork, and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion.

Van Hecke T, Vanden Bussche J, Vanhaecke L, Vossen E, Van Camp J, De Smet S. Van Hecke T, et al. Among authors: vanhaecke l. J Agric Food Chem. 2014 Feb 26;62(8):1980-8. doi: 10.1021/jf4057583. Epub 2014 Feb 11. J Agric Food Chem. 2014. PMID: 24499368

3

Fat content and nitrite-curing influence the formation of oxidation products and NOC-specific DNA adducts during in vitro digestion of meat.

Van Hecke T, Vossen E, Vanden Bussche J, Raes K, Vanhaecke L, De Smet S. Van Hecke T, et al. Among authors: vanhaecke l. PLoS One. 2014 Jun 30;9(6):e101122. doi: 10.1371/journal.pone.0101122. eCollection 2014. PLoS One. 2014. PMID: 24978825 Free PMC article.

4

O⁶-carboxymethylguanine DNA adduct formation and lipid peroxidation upon in vitro gastrointestinal digestion of haem-rich meat.

Vanden Bussche J, Hemeryck LY, Van Hecke T, Kuhnle GG, Pasmans F, Moore SA, Van de Wiele T, De Smet S, Vanhaecke L. Vanden Bussche J, et al. Among authors: vanhaecke l. Mol Nutr Food Res. 2014 Sep;58(9):1883-96. doi: 10.1002/mnfr.201400078. Epub 2014 Jul 2. Mol Nutr Food Res. 2014. PMID: 24990219

5

Increased oxidative and nitrosative reactions during digestion could contribute to the association between well-done red meat consumption and colorectal cancer.

Van Hecke T, Vossen E, Hemeryck LY, Vanden Bussche J, Vanhaecke L, De Smet S. Van Hecke T, et al. Among authors: vanhaecke l. Food Chem. 2015 Nov 15;187:29-36. doi: 10.1016/j.foodchem.2015.04.029. Epub 2015 Apr 18. Food Chem. 2015. PMID: 25976994

6

Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines.

Van Hecke T, Wouters A, Rombouts C, Izzati T, Berardo A, Vossen E, Claeys E, Van Camp J, Raes K, Vanhaecke L, Peeters M, De Vos WH, De Smet S. Van Hecke T, et al. Among authors: vanhaecke l. J Agric Food Chem. 2016 Feb 24;64(7):1600-9. doi: 10.1021/acs.jafc.5b05915. Epub 2016 Feb 12. J Agric Food Chem. 2016. PMID: 26836477

7

Reduction in circulating bile acid and restricted diffusion across the intestinal epithelium are associated with a decrease in blood cholesterol in the presence of oat β-glucan.

Gunness P, Michiels J, Vanhaecke L, De Smet S, Kravchuk O, Van de Meene A, Gidley MJ. Gunness P, et al. Among authors: vanhaecke l. FASEB J. 2016 Dec;30(12):4227-4238. doi: 10.1096/fj.201600465R. Epub 2016 Sep 14. FASEB J. 2016. PMID: 27630168

Fermentation of sterols reaching the colon enhanced production of therapeutic ursodeoxycholic acid, suppressed toxic lithocholic acid, and decreased the possibility of cholesterol absorption by transforming the latter into coprostanol, a nonabsorbable NS.-Gunness, P., Michiels, J …

Fermentation of sterols reaching the colon enhanced production of therapeutic ursodeoxycholic acid, suppressed toxic lithocholic acid, and d …

8

Untargeted metabolomics of colonic digests reveals kynurenine pathway metabolites, dityrosine and 3-dehydroxycarnitine as red versus white meat discriminating metabolites.

Rombouts C, Hemeryck LY, Van Hecke T, De Smet S, De Vos WH, Vanhaecke L. Rombouts C, et al. Among authors: vanhaecke l. Sci Rep. 2017 Feb 14;7:42514. doi: 10.1038/srep42514. Sci Rep. 2017. PMID: 28195169 Free PMC article.

9

DNA adductomics to study the genotoxic effects of red meat consumption with and without added animal fat in rats.

Hemeryck LY, Van Hecke T, Vossen E, De Smet S, Vanhaecke L. Hemeryck LY, et al. Among authors: vanhaecke l. Food Chem. 2017 Sep 1;230:378-387. doi: 10.1016/j.foodchem.2017.02.129. Epub 2017 Feb 28. Food Chem. 2017. PMID: 28407925

10

Plant-Based Beverages as Good Sources of Free and Glycosidic Plant Sterols.

Decloedt AI, Van Landschoot A, Watson H, Vanderputten D, Vanhaecke L. Decloedt AI, et al. Among authors: vanhaecke l. Nutrients. 2017 Dec 29;10(1):21. doi: 10.3390/nu10010021. Nutrients. 2017. PMID: 29286348 Free PMC article.

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