Knowledge of mechanisms involved in the pathogenesis of occlusive arterial dis eases is fundamental for the design of prevention and treatment. A series of studies based on in vitro investigations, the experimental animal and the human being have slowly increased our understanding of cardiovascular diseases and unveiled their secrets to us. Over the last 60 years it has been generally assumed that dietary fats and lipids and the occurrence of atherosclerosis are closely related. Yet, even if epidemiological studies clearly indicate the existence of an association between the amount of…mehr
Knowledge of mechanisms involved in the pathogenesis of occlusive arterial dis eases is fundamental for the design of prevention and treatment. A series of studies based on in vitro investigations, the experimental animal and the human being have slowly increased our understanding of cardiovascular diseases and unveiled their secrets to us. Over the last 60 years it has been generally assumed that dietary fats and lipids and the occurrence of atherosclerosis are closely related. Yet, even if epidemiological studies clearly indicate the existence of an association between the amount of composition of dietary lipids and morbidity and mortality of cardio vascular disease, our basic knowledge on cause and effect is still hidden in a cloud of uncertainty. The present book discusses the relation between dietary lipids and arterial throm bosis, which latter process has been observed in the coronary arteries in up to 90% of subjects with acute myocardial infaction. In this volume Dr. Hornstra, who has occupied himself with thrombosis research with never-failing enthusiasm, great skill and critical approach for the last fifteen years, tries to establish possible links between lipid metabolism and thrombosis. His literature studies are comprehensive and his investigations are impressive in that they give a new dimension and a new methodology to research of lipids and thrombosis.
1. Arterial Thrombosis, Platelets and Atherogenesis.- 1.1. Pathology of arterial thrombosis.- 1.1.1. Pathogenesis of arterial thrombosis.- 1.1.2. Thrombotic ischemia in arterial disease.- 1.1.3. Thrombosis in the coronary circulation.- 1.1.4. Arterial thromboembolism and microembolism.- 1.2. Thrombosis and atherogenesis.- 1.2.1. Organization and metamorphosis of thrombi.- 1.2.2. Progressive thrombosis and atherosclerosis.- 1.2.3. Significance of thrombosis in plaque development.- 1.2.4. Onset of plaques by thrombi.- 1.2.5. Regression of atherosclerosis in relation to thrombosis.- 1.3. The platelet-derived growth factor and atherogenesis.- 1.3.1. The concept.- 1.3.2. Experimental support.- 1.3.3. Comment.- 2. Biochemical Physiology of Dietary Fats.- 2.1. Structure and nomenclature of fatty acids.- 2.2. Fatty acids synthesis.- 2.2.1. Chain elongation.- 2.2.2. Desaturation.- 2.3. Essential fatty acids.- 2.4. Fatty acid degradation.- 2.5. Fatty acid derivatives.- 2.5.1. Triglycerides.- 2.5.2. Phospholipids.- 2.5.3. Cholesterol esters.- 2.6. Fat absorption.- 2.7. Plasmatic transport of fatty acids.- 2.8. Functions of fatty acids.- 2.8.1. Function in biomembranes.- 2.8.2. Function as prostanoid precursors.- 2.8.3. Some other functions of fatty acids.- 2.9. Lipid metabolism of platelets.- 3. The Role of Prostanoids in Arterial Thromboregulation.- 3.1. Introduction.- 3.2. Platelet prostaglandins and thromboxanes.- 3.3. Vascular prostaglandins.- 3.4. Prostanoid biosynthesis and metabolism.- 3.4.1. Platelet prostanoids.- 3.4.2. Vascular prostanoids.- 3.5. Interaction between platelet and vascular prostanoids.- 3.6. Functional significance of prostanoids in haemostasis and thrombosis.- 3.6.1. TxA2, platelet aggregation and ADP release.- 3.6.2. TxA2 in primary haemostasis.- 3.6.3. The role of TxA2 in arterial thrombosis.- 3.6.4. The thromboxane-prostacyclin balance.- 3.7. Prostanoid mechanisms of action.- 3.8. Prostanoids of the 1- and 3-series.- 4. Effect of Type and Amount of Dietary Fats on Arterial Thrombus Formation.- 4.1. Introduction.- 4.2. Dietary fats and arterial thrombosis: a literature survey.- 4.3. New experimental model of arterial thrombosis in rats.- 4.4. Relationship between dietary fatty acid composition and arterial thrombosis tendency in rats.- 4.4.1. Effect of increasing amounts of dietary sunflowerseed oil on arterial thrombus formation.- 4.4.2. Comparison of the effect of different dietary fats and oils on arterial thrombus formation in rats.- 4.4.2.1. Relationship between arterial thrombosis tendency and dietary fatty acid composition.- 4.4.2.2. Arterial thrombosis tendency as a function of the amount of absorbed fatty acids.- 4.4.3. Comparison of the antithrombotic effect of oleic and linoleic acids.- 4.4.4. Further evidence for the prothrombotic effect of dietary saturated fatty acids.- 4.4.5. Comparison of the effect of cis and trans fatty acids on arterial thrombus formation.- 4.5. Summary.- 5. Location of Dietary Fat Effect on Arterial Thrombus Formation.- 5.1. Introduction.- 5.2. Effect of sunflowerseed oil (SO) and hydrogenated coconut oil (HCO) on blood coagulation.- 5.2.1. Whole blood clotting time.- 5.2.2. Plasma recalcification clotting time (PCT).- 5.2.3. Activated partial thromboplastin time (APTT).- 5.2.4. Prothrombin time (PT).- 5.2.5. Platelet factor 3 (PF 3).- 5.2.6. Vessel wall induced clotting.- 5.3. Effect of the dietary fat type on platelet aggregability.- 5.3.1. Dietary fats and platelet aggregation: a literature survey.- 5.3.1.1. Effect of a single fat dose.- 5.3.1.2. Effect of prolonged fat feeding.- 5.3.1.3. Conclusion.- 5.3.2. Investigations into the effect of dietary fats on platelet aggregation in vitro.- 5.3.3. Platelet aggregation in circulating arterial blood.- 5.3.3.1. Method to measure platelet aggregation in circulating arterial rat blood.- 5.3.3.2. ADP-induced aggregation in rats fed different dietary fats.- 5.3.3.3. Spontaneous platelet aggregation.- 5.4. Possible mechanisms by
1. Arterial Thrombosis, Platelets and Atherogenesis.- 1.1. Pathology of arterial thrombosis.- 1.1.1. Pathogenesis of arterial thrombosis.- 1.1.2. Thrombotic ischemia in arterial disease.- 1.1.3. Thrombosis in the coronary circulation.- 1.1.4. Arterial thromboembolism and microembolism.- 1.2. Thrombosis and atherogenesis.- 1.2.1. Organization and metamorphosis of thrombi.- 1.2.2. Progressive thrombosis and atherosclerosis.- 1.2.3. Significance of thrombosis in plaque development.- 1.2.4. Onset of plaques by thrombi.- 1.2.5. Regression of atherosclerosis in relation to thrombosis.- 1.3. The platelet-derived growth factor and atherogenesis.- 1.3.1. The concept.- 1.3.2. Experimental support.- 1.3.3. Comment.- 2. Biochemical Physiology of Dietary Fats.- 2.1. Structure and nomenclature of fatty acids.- 2.2. Fatty acids synthesis.- 2.2.1. Chain elongation.- 2.2.2. Desaturation.- 2.3. Essential fatty acids.- 2.4. Fatty acid degradation.- 2.5. Fatty acid derivatives.- 2.5.1. Triglycerides.- 2.5.2. Phospholipids.- 2.5.3. Cholesterol esters.- 2.6. Fat absorption.- 2.7. Plasmatic transport of fatty acids.- 2.8. Functions of fatty acids.- 2.8.1. Function in biomembranes.- 2.8.2. Function as prostanoid precursors.- 2.8.3. Some other functions of fatty acids.- 2.9. Lipid metabolism of platelets.- 3. The Role of Prostanoids in Arterial Thromboregulation.- 3.1. Introduction.- 3.2. Platelet prostaglandins and thromboxanes.- 3.3. Vascular prostaglandins.- 3.4. Prostanoid biosynthesis and metabolism.- 3.4.1. Platelet prostanoids.- 3.4.2. Vascular prostanoids.- 3.5. Interaction between platelet and vascular prostanoids.- 3.6. Functional significance of prostanoids in haemostasis and thrombosis.- 3.6.1. TxA2, platelet aggregation and ADP release.- 3.6.2. TxA2 in primary haemostasis.- 3.6.3. The role of TxA2 in arterial thrombosis.- 3.6.4. The thromboxane-prostacyclin balance.- 3.7. Prostanoid mechanisms of action.- 3.8. Prostanoids of the 1- and 3-series.- 4. Effect of Type and Amount of Dietary Fats on Arterial Thrombus Formation.- 4.1. Introduction.- 4.2. Dietary fats and arterial thrombosis: a literature survey.- 4.3. New experimental model of arterial thrombosis in rats.- 4.4. Relationship between dietary fatty acid composition and arterial thrombosis tendency in rats.- 4.4.1. Effect of increasing amounts of dietary sunflowerseed oil on arterial thrombus formation.- 4.4.2. Comparison of the effect of different dietary fats and oils on arterial thrombus formation in rats.- 4.4.2.1. Relationship between arterial thrombosis tendency and dietary fatty acid composition.- 4.4.2.2. Arterial thrombosis tendency as a function of the amount of absorbed fatty acids.- 4.4.3. Comparison of the antithrombotic effect of oleic and linoleic acids.- 4.4.4. Further evidence for the prothrombotic effect of dietary saturated fatty acids.- 4.4.5. Comparison of the effect of cis and trans fatty acids on arterial thrombus formation.- 4.5. Summary.- 5. Location of Dietary Fat Effect on Arterial Thrombus Formation.- 5.1. Introduction.- 5.2. Effect of sunflowerseed oil (SO) and hydrogenated coconut oil (HCO) on blood coagulation.- 5.2.1. Whole blood clotting time.- 5.2.2. Plasma recalcification clotting time (PCT).- 5.2.3. Activated partial thromboplastin time (APTT).- 5.2.4. Prothrombin time (PT).- 5.2.5. Platelet factor 3 (PF 3).- 5.2.6. Vessel wall induced clotting.- 5.3. Effect of the dietary fat type on platelet aggregability.- 5.3.1. Dietary fats and platelet aggregation: a literature survey.- 5.3.1.1. Effect of a single fat dose.- 5.3.1.2. Effect of prolonged fat feeding.- 5.3.1.3. Conclusion.- 5.3.2. Investigations into the effect of dietary fats on platelet aggregation in vitro.- 5.3.3. Platelet aggregation in circulating arterial blood.- 5.3.3.1. Method to measure platelet aggregation in circulating arterial rat blood.- 5.3.3.2. ADP-induced aggregation in rats fed different dietary fats.- 5.3.3.3. Spontaneous platelet aggregation.- 5.4. Possible mechanisms by
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