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The Effect of n-3 Fatty Acids on Blood Coagulation

  • Conference paper
Fish Oil and Vascular Disease

Part of the book series: Current Topics in Cardiovascular Diseases ((2943))

Abstract

Blood coagulation is likely to play an important role in development and complications of ischaemic heart and vessel disease. This is indicated by the fact that the atherosclerotic plaque contains fibrin,1 the end product of the coagulation cascade. Moreover, oral anticoagulants appeared to be effective in the secondary prevention of myocardial infarction.2 Finally, there is strong epidemiological evidence that increased plasma levels of certain coagulation factors are associated with a higher risk of cardiovascular mortality.3,4

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Author information

Authors and Affiliations

  1. Department of Human Biology, Limburg University, Maastricht, The Netherlands

    G. Hornstra

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  1. G. Hornstra
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Editor information

Editors and Affiliations

  1. C.N.R. Institute of Clinical Physiology, Pisa, Italy

    R. De Caterina

  2. University Department of Cardiology, Skejby Hospital, Aarhus, Denmark

    S. D. Kristensen

  3. Department of Internal Medicine, Aalborg Hospital, Aalborg, Denmark

    E. B. Schmidt

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© 1992 Springer-Verlag London

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Hornstra, G. (1992). The Effect of n-3 Fatty Acids on Blood Coagulation. In: De Caterina, R., Kristensen, S.D., Schmidt, E.B. (eds) Fish Oil and Vascular Disease. Current Topics in Cardiovascular Diseases. Springer, London. https://doi.org/10.1007/978-1-4471-3890-7_10

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  • DOI: https://doi.org/10.1007/978-1-4471-3890-7_10

  • Publisher Name: Springer, London

  • Print ISBN: 978-1-4471-3892-1

  • Online ISBN: 978-1-4471-3890-7

  • eBook Packages: Springer Book Archive

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