Vitamin K-dependent and vitamin K-independent hypocoagulant effects of dietary fish oil in rats

Thrombosis Research

Volumn 104, Issue 2, 2001, Pages 137-147

  Nieuwenhuys, Cécile M A ^a   Feijge, Marion A H ^a   Vermeer, Cees ^a   Hennissen, Adje H H M ^a   Béguin, Suzette ^a   Heemskerk, Johan W M ^a  

^a MAASTRICHT UNIVERSITY   (Netherlands)

Author keywords

Coagulation; Factor V; Fish oil; Hypocoagulant effect; n 3 polyunsaturated fatty acids; Prothrombin; Rat

Indexed keywords

BLOOD CLOTTING FACTOR 7; DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; OMEGA 3 FATTY ACID; PROTHROMBIN; TRIACYLGLYCEROL; VITAMIN K GROUP;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIET RESTRICTION; FATTY ACID BLOOD LEVEL; FEEDING; LIPID DIET; LIVER; LOW FAT DIET; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; TRIACYLGLYCEROL BLOOD LEVEL; VITAMIN BLOOD LEVEL;

ANIMALS; BLOOD COAGULATION; BLOOD COAGULATION TESTS; DIET, FAT-RESTRICTED; DIETARY FATS, UNSATURATED; FATTY ACIDS, OMEGA-3; FISH OILS; LIPIDS; MALE; PROTHROMBIN; RATS; RATS, INBRED LEW; RATS, WISTAR; VITAMIN K;

EID: 0035886885     PISSN: 00493848     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0049-3848(01)00347-4     Document Type: Article

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