The Influence of in vitro Phosphatide upon the Disappearance of Free Cholesterol in Heparinized and Unheparinized Serum Upon Incubation

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Abstract
The disappearance of free cholesterol in incubated serum is inhibited in some lightly heparinized subjects. This inhibition is accentuated when an emulsion of soy bean phosphatides is added to the serum prior to incubation. The combined effect of in vivo heparin and in vitro phosphatide is the reverse of that produced by added phosphatide alone in unheparinized serum. In a limited number of experiments, the results with crystalline lecithin resembled those produced by soy bean phosphatides, but were more pronounced.