Possible mechanisms through which dietary pectin influences fibrin network architecture in hypercholesterolaemic subjects

Thrombosis Research

Volumn 93, Issue 6, 1999, Pages 253-264

  Veldman, Frederick J ^a   Nair, Chenicheri H ^b   Vorster, Hester H ^a   Vermaak, Willem J H ^c   Jerling, Johann C ^a   Oosthuizen, Welma ^a   Venter, Christine S ^a  

^a NORTH WEST UNIVERSITY   (South Africa)

^b CANBERRA HOSPITAL   (Australia)

^c UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Acetate; Cholesterol; Dietary fiber; Fibrin network architecture; Fibrinogen; Thrombosis and haemostasis

Indexed keywords

PECTIN;

ARTICLE; CLINICAL ARTICLE; CORONARY RISK; FIBRIN CLOT; FIBRIN FORMATION; FIBRINOGEN BLOOD LEVEL; FOOD COMPOSITION; HUMAN; HYPERCHOLESTEROLEMIA; MALE; NUTRITIONAL VALUE; PRIORITY JOURNAL; THROMBOSIS PREVENTION;

EID: 0033560085     PISSN: 00493848     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0049-3848(98)00170-4     Document Type: Article

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