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Meats like beef and lamb, which remain red even after being cooked, are typically referred to as red meat. These red and processed meats contain salt, N-nitroso compounds, heterocyclic amines, heme iron, and polycyclic aromatic hydrocarbons after high-temperature cooking, all of which have been linked to cancer

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The beneficial effects of DMF on the expression of the BMP receptors, antioxidant enzymes and eNOS were further confirmed in PAECs isolated from the DMF treated Gata6 CKO mice (Fig