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Diet and Atherosclerosis pp 107–118Cite as

The Effects of Lipids and Fatty Acids on Blood Coagulation and Platelets in Relation to Thrombosis

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Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 60))

Abstract

Thrombosis is an often encountered consequence of atherosclerotic alterations of the vessel wall, and there can be no doubt that in its genesis, blood platelets play a predominant role (cf.55). Platelets in turn are of considerable interest as the model of a metabolically active, contractile cell, capable of reacting to a variety of external stimuli. In the course of their “activation”, they display a series of morphological and biochemical alterations, in the course of which they aggregate and acquire procoagulant properties. It is of particular interest that lipids and fatty acids are known to interact with platelets and with the blood clotting system, and this again justifies the inclusion of a chapter on thrombosis in this series of articles on diet and atherosclerosis.

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Author information

Authors and Affiliations

  1. Theodor Kocher Institute, University of Berne, Switzerland

    E. F. Lüscher

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  1. E. F. Lüscher
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Editors and Affiliations

  1. Institute of Pharmacology, University of Milan, Milan, Italy

    Cesare Sirtori

  2. Institute for Systematic Medical Therapy, University of Rome, Rome, Italy

    Giorgio Ricci

  3. Giovanni Lorenzini Foundation, Milan, Italy

    Sergio Gorini

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© 1975 Plenum Press, New York

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Lüscher, E.F. (1975). The Effects of Lipids and Fatty Acids on Blood Coagulation and Platelets in Relation to Thrombosis. In: Sirtori, C., Ricci, G., Gorini, S. (eds) Diet and Atherosclerosis. Advances in Experimental Medicine and Biology, vol 60. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9029-3_7

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  • DOI: https://doi.org/10.1007/978-1-4615-9029-3_7

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