Publication:
The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression

Simple item page
dc.contributor.advisorYeonhwa Park
dc.contributor.authorWong, Janice Y
dc.contributor.departmentUniversity of Massachusetts Amherst
dc.contributor.departmentFood Science
dc.date2023-09-22T21:01:12.000
dc.date.accessioned2024-04-26T21:09:35Z
dc.date.available2010-04-14T00:00:00Z
dc.date.issued2010-01-01
dc.date.submittedMay
dc.description.abstractSarcoma is a type of cancer in the connective tissues including bone, cartilage and adjacent adipose tissue. Osteosarcoma is a type of sarcoma specific to bone, as “osteo” comes from the Greek work, “osteon,” or “bone.” Osteosarcoma is a typically aggressive type of bone-forming mesenchymal cancer/ bone malignancy which comprises approximately 20% of primary bone cancers and 5 % of pediatric tumors overall. Four hundred children and adolescents are diagnosed with osteosarcoma in the US each year. Although the survival rate of patients with osteosarcoma has improved over time, osteosarcoma is still the second highest cause of cancer-related deaths in the pediatric age group. This is due, in part, to an inherent or acquired resistance to the chemotherapeutic agents, so it is critical to develop treatment strategies to prevent and/or treat this type of cancer. Conjugated linoleic acid (CLA) is a collective term used to describe positional and geometric isomers of linoleic acid, in which two double bonds are in conjugation. It occurs naturally in many dairy and meat products of ruminant animals. Upon the discovery of CLA as an anticancer component in the 1980s, CLA has been shown to be an effective prevention tool in a number of animal cancer models. It has been suggested that one of the main targets of CLA is non-steroidal anti-inflammatory drug-activated gene 1 (NAG-1), which is a key regulator of apoptosis. Thus, the overall goal of this proposed research is to determine CLA’s anticancer effect with the involvement of NAG-1 in an osteosarcoma model.
dc.description.degreeMaster of Science (M.S.)
dc.identifier.doihttps://doi.org/10.7275/1274760
dc.identifier.urihttps://hdl.handle.net/20.500.14394/47326
dc.relation.urlhttps://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1525&context=theses&unstamped=1
dc.source.statuspublished
dc.subjectFood Science
dc.titleThe Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression
dc.typecampus
dc.typearticle
dc.typethesis
digcom.contributor.authorisAuthorOfPublication|email:yywong@foodsci.umass.edu|institution:University of Massachusetts Amherst|Wong, Janice Y
digcom.date.embargo2010-04-14T00:00:00-07:00
digcom.identifiertheses/441
digcom.identifier.contextkey1274760
digcom.identifier.submissionpaththeses/441
dspace.entity.typePublication
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Janice_Wong_revised.pdf
Size:
1.7 MB
Format:
Adobe Portable Document Format
Name: Janice_Wong_revised.pdf
Size: 1.7 MB
Kind: Adobe PDF
Collections
Masters Theses