ACUTE EFFECT OF 3 DIETARY FATS ON PLATELET-FUNCTION AND FIBRINOLYSIS IN MAN

被引：0
|
作者：
BAGHURST, KI [1 ]
TRUSWELL, AS [1 ]
机构：
[1] UNIV LONDON, QUEEN ELIZABETH COLL, DEPT NUTR, LONDON, ENGLAND
来源：
NUTRITION REPORTS INTERNATIONAL | 1979年 / 20卷 / 01期
关键词：
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The ratio of stearic to linoleic acid in a dietary fat is possibly of more importance than the degree of saturation in determining the thrombogenic potential of the fat. Measurements made on human blood collected 3 h after ingestion of 30 g of fat as olive oil, sunflower seed oil or double cream, showed that the degree of saturation was a better indicator of their effect on the rate of blood platelet aggregation and on the fibrinolysis time than was their relative content of stearic and linoleic acid. The ratio of stearic to linoleic was of some use in predicting the extent of platelet aggregation.
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页码：39 / 44
页数：6
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