Some observations on the effect of fats on blood clotting.
作者信息
BILLIMORIA J D, LOCKEY E, MACLAGAN N F
出版信息
Proc R Soc Med. 1957 Aug;50(8):623-5. doi: 10.1177/003591575705000821.
Abstract
摘要
相似文献
1
Some observations on the effect of fats on blood clotting.关于脂肪对血液凝固作用的一些观察
Proc R Soc Med. 1957 Aug;50(8):623-5. doi: 10.1177/003591575705000821.
2
Normal clotting.正常凝血。
Semin Oncol Nurs. 2005 Nov;21(4 Suppl 1):1-11. doi: 10.1016/j.soncn.2005.10.014.
3
Clotting factors. Blood clotting in people with diabetes.凝血因子。糖尿病患者的血液凝固。
Diabetes Forecast. 2003 Nov;56(11):39-41.
4
The effect of different fats on blood coagulation.不同脂肪对血液凝固的影响。
Indian J Med Res. 1958 May;46(3):466-72.
5
Dietary fats and blood coagulation.膳食脂肪与血液凝固
N Engl J Med. 1958 Dec 4;259(23):1115-23. doi: 10.1056/NEJM195812042592306.
6
7
The relation of coagulation of the blood to intravascular clotting.血液凝固与血管内凝血的关系。
Schweiz Med Wochenschr. 1954 Jul 17;84(29):783-5.
8
Blood coagulation and clotting factors.血液凝固与凝血因子
Arch Kinderheilkd. 1954;148(3):208-18.
9
Population study of blood coagulation and serum lipids.血液凝固与血脂的人群研究。
Arh Hig Rada. 1957;8(4):325-32.
10
Thrombelastography is better than PT, aPTT, and activated clotting time in detecting clinically relevant clotting abnormalities after hypothermia, hemorrhagic shock and resuscitation in pigs.在检测猪体温过低、失血性休克及复苏后临床上相关的凝血异常方面，血栓弹力图比凝血酶原时间（PT）、活化部分凝血活酶时间（aPTT）及活化凝血时间更具优势。
J Trauma. 2008 Sep;65(3):535-43. doi: 10.1097/TA.0b013e31818379a6.
引用本文的文献
1
The phospholipids of butter and their effect on blood coagulation.黄油中的磷脂及其对血液凝固的影响。
Biochem J. 1961 Jan;78(1):185-94. doi: 10.1042/bj0780185.
2
Hypercholesterolaemic xanthomatosis. Treatment with a corn-oil diet.高胆固醇血症性黄瘤病。玉米油饮食治疗。
Br Med J. 1961 Mar 25;1(5229):847-53. doi: 10.1136/bmj.1.5229.847.
本文引用的文献
1
Anticoagulant therapy.抗凝治疗。
Br Med J. 1949 Dec 31;2(4643):1492-5. doi: 10.1136/bmj.2.4643.1492.
2
3
The similar effect of chylomicra and ethanolamine phosphatide on the generation of thrombin during coagulation.乳糜微粒和乙醇胺磷脂在凝血过程中对凝血酶生成的类似作用。
Q J Exp Physiol Cogn Med Sci. 1956 Jan;41(1):36-50. doi: 10.1113/expphysiol.1956.sp001161.
4
Blood coagulation after a fat meal.
Circulation. 1956 Nov;14(5):854-8. doi: 10.1161/01.cir.14.5.854.
5
Food lipids and blood coagulation.食物脂质与血液凝固
Lancet. 1956 Aug 4;271(6936):235-6. doi: 10.1016/s0140-6736(56)90919-9.
6
Reassessment of effect of fatty meals on blood coagulability.重新评估脂肪餐对血液凝固性的影响。
Br Med J. 1956 Jul 28;2(4986):207-9. doi: 10.1136/bmj.2.4986.207.
7
Lack of effect of fat ingestion on blood coagulation.脂肪摄入对血液凝固无影响。
Am J Med Sci. 1954 Dec;228(6):652-5. doi: 10.1097/00000441-195412000-00008.
8
Relationship of alimentary lipaemia to blood coagulability.食源性脂血症与血液凝固性的关系。
Br Med J. 1953 Aug 1;2(4830):250-3. doi: 10.1136/bmj.2.4830.250.
9
Failure of ingestion of cream to affect blood coagulation.摄入奶油未能影响血液凝固。
Am J Med. 1953 Jun;14(6):674-80. doi: 10.1016/0002-9343(53)90385-4.
Zotero 插件