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Do dietary lipids enhance or inhibit thrombosis? The answer probably depends on the nature of the lipids. Recent evidence suggests that certain saturated fats may induce thrombosis, while some unsaturated fatty acids may be beneficial in retarding the thrombotic process. However, such clinical questions are not discussed in Dr. Hecht's book, which has a decidedly biochemical orientation.
The work will be of greatest interest to those who, like its author, are actively engaged in research on the physicochemical properties of lipids that affect blood clotting and on their mechanism of action.
The subject matter is divided into those lipids that
Lipids in Blood Clotting.. Ann Intern Med. 1965;63:730. doi: 10.7326/0003-4819-63-4-730_1
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Published: Ann Intern Med. 1965;63(4):730.
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