[Effect of nutrition on the structural and functional organization of thrombocytes]

Autor:	M M, Levachev, I I, Korf
Rok vydání:	1991
Předmět:	Blood Platelets Time Factors Linoleic Acids Platelet Aggregation Fatty Acids Omega-6 Fatty Acids Omega-3 Fatty Acids Unsaturated Humans Nutritional Physiological Phenomena Dietary Fats
Zdroj:	Vestnik Akademii meditsinskikh nauk SSSR. (10)
ISSN:	0002-3027
Popis:	Measurements were made of the composition of fatty acids contained by platelet lipids in practically healthy persons depending on the diets. Both the amount of essential fatty acids in the diet and their appurtenance to the omega-6 or omega-3 families were established to influence the composition of platelet fatty acids. The conclusion is drawn about the necessity of taking into consideration that diet influence while using platelet as a test system for estimating physiological and pathological conditions of the body.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::ed82ecf29d9eae79436aee8b40c7fbce https://pubmed.ncbi.nlm.nih.gov/1801456 Zobrazit plný text záznamu