Modulation of haemostatic function and prevention of experimental thrombosis by red wine in rats: a role for increased nitric oxide production

Autor:	Donata Di Tommaso, Vincenzo Bellavia, Licia Iacoviello, Domenico Rotilio, Giovanni de Gaetano, Tomasz Wollny, Luca Aiello, Maria Benedetta Donati
Rok vydání:	1999
Předmět:	Pharmacology Wine medicine.medical_specialty Ethanol medicine.diagnostic_test food and beverages Alcohol Nitric oxide chemistry.chemical_compound Endocrinology chemistry Biochemistry Oral administration Bleeding time White Wine Internal medicine Hemostasis medicine
Zdroj:	British Journal of Pharmacology. 127:747-755
ISSN:	0007-1188
DOI:	10.1038/sj.bjp.0702586
Popis:	The effects of ethyl alcohol and wine (red and white) on haemostatic parameters and experimental thrombosis were studied in rats; NO was evaluated as a possible mediator of these effects. We found that red wine (12% alcohol) supplementation (8.4±0.4 ml d−1 in drinking water, for 10 days) induced a marked prolongation of ‘template’ bleeding time (BT) (258±13 vs 132±13 s in controls; P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4c692fac0f067263f96d6b479f3eb591 https://doi.org/10.1038/sj.bjp.0702586 Zobrazit plný text záznamu Plný text