Sardines, mackerel and other oily fish: the benefits of marine lipids in the fight against cancer

By Christophe Vandier, Professeur de physiologie et directeur du laboratoire « Niche- Nutrition-Cancer et métabolisme énergétique » (N2Cox, INSERM, UMR 1069), Université de Tours
Aurélie Chantome, Ingénieure de recherche, Université de Tours
Caroline Goupille, Unité Inserm « Nutrition, Croissance et Cancer », Université de Tours
Emmanuel Gyan, Chef de service, hématologie et thérapie cellulaire , CHRU Tours, Université de Tours
Gaëlle Fromont-Hankard, Professeur, anatomie et cytologie pathologiques, Université de Tours
Karine Mahéo, Professeur de physiologie, faculté de Pharmacie, InsermU1069, Université de Tours
Lobna Ouldamer, Professeur des Universités – Praticien Hospitalier, Université de Tours
Marie Potier-Cartereau, Maître de conférences en physiologie, UFR Sciences et Techniques, Université de Tours
Marion Papin, Chercheuse postdoctorale - Unité Inserm "Niche, Nutrition, Cancer et Métabolisme Oxydatif" (UMR1069), Université de Tours, Université de Tours
Olivier Hérault, PU-PH / Chef du Service d'Hématologie Biologique du CHU de Tours, Université de Tours

Omega-3 fatty acids, abundant in oily fish like sardines and mackerel, offer considerable promise in cancer prevention. Other classes of marine lipids hold potential for therapeutic innovation.

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