Consumption of red wine with meals reduces the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation

1995 ◽  
Vol 61 (3) ◽  
pp. 549-554 ◽  
Author(s):  
B Fuhrman ◽  
A Lavy ◽  
M Aviram
1976 ◽  
Vol 35 (01) ◽  
pp. 178-185 ◽  
Author(s):  
Helena Sandberg ◽  
Lars-Olov Andersson

SummaryHuman plasma lipoprotein fractions were prepared by flotation in the ultracentrifuge. Addition of these fractions to platelet-rich, platelet-poor and platelet-free plasma affected the partial thromboplastin and Stypven clotting times to various degrees. Addition of high density lipoprotein (HDL) to platelet-poor and platelet-free plasma shortened both the partial thromboplastin and the Stypven time, whereas addition of low density lipoprotein and very low density lipoprotein (LDL + VLDL) fractions only shortened the Stypven time. The additions had little or no effect in platelet-rich plasma.Experiments involving the addition of anti-HDL antibodies to plasmas with different platelet contents and measuring of clotting times produced results that were in good agreement with those noted when lipoprotein was added. The relation between structure and the clot-promoting activity of various phospholipid components is discussed.


Author(s):  
Gian Mario Cherchi ◽  
Marilena Formate ◽  
Pierina Demuro ◽  
Massimo Masserini ◽  
Ida Varani ◽  
...  

1998 ◽  
Vol 138 (1) ◽  
pp. 183-195 ◽  
Author(s):  
V.V Tertov ◽  
V.V Kaplun ◽  
I.A Sobenin ◽  
A.N Orekhov

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