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Updated: Aug 19, 2026

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

Published on: November 29, 2024

在大量的和脂肪和不和脂肪饮食后,急性血小板变化

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

    Lancet (London, England)
    |April 24, 1976
    PubMed
    概括

    和脂肪 (S.F.) 是一种 缩短了凝血时间和降低了抗血素活性,而不和脂肪 (U.S.F.) 延长了凝血时间和增加了抗血素活性. 这两种脂肪类型都影响了血小板数量和体积.

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