富含甘油三酯的脂蛋白是脂质过氧化物诱导凝血酶生成的原因。
Triglyceride-rich lipoproteins are responsible for thrombin generation induced by lipid peroxides.
作者信息
Barrowcliffe T W, Gray E, Kerry P J, Gutteridge J M
出版信息
Thromb Haemost. 1984 Aug 31;52(1):7-10.
PMID:6495267
Abstract
Previous studies have shown that lipid peroxides promote thrombin generation in platelet-poor plasma. In the present study, it has been shown that triglyceride-rich lipoproteins, especially chylomicra of dietary origin, are responsible for this procoagulant activity. The generation of thrombin by lipid peroxides is also enhanced by their inhibitory action on antithrombin III. These results suggest a possible new relationship between dietary fat, lipid peroxidation and thrombus formation.
摘要
先前的研究表明，脂质过氧化物可促进血小板缺乏血浆中凝血酶的生成。在本研究中，已表明富含甘油三酯的脂蛋白，尤其是来源于饮食的乳糜微粒，是这种促凝活性的原因。脂质过氧化物对抗凝血酶III的抑制作用也增强了其凝血酶生成作用。这些结果提示了饮食脂肪、脂质过氧化与血栓形成之间可能存在新的关系。
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