Fats and Thrombus Formation
- 1 January 1961
- journal article
- research article
- Published by Georg Thieme Verlag KG in Thrombosis and Haemostasis
- Vol. 05 (03) , 474-479
- https://doi.org/10.1055/s-0038-1654940
Abstract
1. Alimentary and intravenous administration of fat causes intravascular aggregation of blood cells and an increased tendency to formation of thrombi in ligated veins. 2. This aggregation and thrombus formation after fat is completely prevented by heparin but is not influenced by the lengthening of clotting time induced by dicumarol.This publication has 1 reference indexed in Scilit:
- Changes in Blood Produced by a Fat Meal and by Intravenous HeparinAmerican Journal of Physiology-Legacy Content, 1951