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Updated: Aug 19, 2026

Procoagulant Platelet Characterization by Measuring Phosphatidylserine Exposure and Microvesicle Release from Human Purified Platelets
05:49

Procoagulant Platelet Characterization by Measuring Phosphatidylserine Exposure and Microvesicle Release from Human Purified Platelets

Published on: November 29, 2024

飽和脂肪および不飽和脂肪の豊富な食事をした後,急性血小板の変化

J R O'Brien, M D Etherington, S Jamieson

    Lancet (London, England)
    |April 24, 1976
    PubMed
    まとめ

    飽和脂肪酸 (S.F.) とは 凝固時間が短縮され,抗トロンビン活性が低下するとともに,不飽和脂肪 (U.S.F.) 凝固時間が長くなり,抗トロビン活性が増加します. 両方の脂肪タイプは,血小板数と体積に影響を与えました.

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