Similar responses in hemostatic factors after consumption of wholemeal rye bread and low-fiber wheat bread

European Journal of Clinical Nutrition

Volumn 54, Issue 5, 2000, Pages 418-423

  Turpeinen, A M ^b   Juntunen, K ^a   Mutanen, M ^b   Mykkanen H ^a  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Coagulation; Fibrinolysis; Rye bread; Wheat bread

Indexed keywords

2,3 DINORTHROMBOXANE B2; BLOOD CLOTTING FACTOR 7; D DIMER; FIBRIN DEGRADATION PRODUCT; FIBRINOGEN; HEMOSTATIC AGENT; PLASMINOGEN ACTIVATOR INHIBITOR 1; PROTHROMBIN; TISSUE PLASMINOGEN ACTIVATOR; TRIACYLGLYCEROL;

ADULT; ARTICLE; BLOOD CLOTTING; BREAD; CEREAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIETARY FIBER; DIETARY INTAKE; FEMALE; FIBRINOLYSIS; HEMOSTASIS; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; SEX DIFFERENCE; THROMBOCYTE FUNCTION; WHEAT;

ADULT; BLOOD COAGULATION FACTORS; BREAD; CROSS-OVER STUDIES; DIET; DIETARY FIBER; FACTOR VII; FEMALE; FIBRIN FIBRINOGEN DEGRADATION PRODUCTS; FIBRINOGEN; HUMANS; MALE; MIDDLE AGED; PEPTIDE FRAGMENTS; PLASMINOGEN ACTIVATOR INHIBITOR 1; PROTHROMBIN; SECALE CEREALE; THROMBOXANE B2; TISSUE PLASMINOGEN ACTIVATOR; TRITICUM;

EID: 0034062546     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600975     Document Type: Article

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