Antifibrinolytic Activity of Certain Pectins
- 1 January 1961
- journal article
- research article
- Published by Georg Thieme Verlag KG in Thrombosis and Haemostasis
- Vol. 6 (02) , 177-187
- https://doi.org/10.1055/s-0038-1654551
Abstract
Ingestion of wine and beer, but not of ethyl alcohol, produced a decrease of the blood fibrinolytic activity. In vitro experiments showed that wine and beer contained a principle which inhibited fibrinolytic activators. This principle was isolated from grape pulp, and upon analysis it was found to be a pectin-like substance. * This investigation was supported by grants from the Swedish Medical Research Council.Keywords
This publication has 0 references indexed in Scilit: