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Mar. Drugs 2013, 11(10), 3926-3950; doi:10.3390/md11103926
Review

Shrimp Lipids: A Source of Cancer Chemopreventive Compounds

, ,  and *
Department of Research and Food Science Graduate Program, University of Sonora, Apartado Postal 1658, Hermosillo, Sonora 83000, Mexico
* Author to whom correspondence should be addressed.
Received: 15 August 2013 / Revised: 22 September 2013 / Accepted: 27 September 2013 / Published: 16 October 2013
(This article belongs to the Special Issue Marine Compounds and Cancer)
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Abstract

Shrimp is one of the most popular seafoods worldwide, and its lipids have been studied for biological activity in both, muscle and exoskeleton. Free fatty acids, triglycerides, carotenoids, and other lipids integrate this fraction, and some of these compounds have been reported with cancer chemopreventive activities. Carotenoids and polyunsaturated fatty acids have been extensively studied for chemopreventive properties, in both in vivo and in vitro studies. Their mechanisms of action depend on the lipid chemical structure and include antioxidant, anti-proliferative, anti-mutagenic, and anti-inflammatory activities, among others. The purpose of this review is to lay groundwork for future research about the properties of the lipid fraction of shrimp.
Keywords: shrimp; chemoprevention; fatty acids; carotenoids; cancer shrimp; chemoprevention; fatty acids; carotenoids; cancer
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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López-Saiz, C.-M.; Suárez-Jiménez, G.-M.; Plascencia-Jatomea, M.; Burgos-Hernández, A. Shrimp Lipids: A Source of Cancer Chemopreventive Compounds. Mar. Drugs 2013, 11, 3926-3950.

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