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THE EFFECT OF FATTY ACIDS ON THE FORMATION OF THROMBI
Author(s) -
Connor William E.,
Poole J. C. F.
Publication year - 1961
Publication title -
quarterly journal of experimental physiology and cognate medical sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.925
H-Index - 101
eISSN - 1469-445X
pISSN - 0033-5541
DOI - 10.1113/expphysiol.1961.sp001501
Subject(s) - elaidic acid , stearate , chemistry , oleic acid , fatty acid , carbon chain , ricinoleic acid , biochemistry , organic chemistry , linoleic acid , castor oil
When the sodium salts of certain fatty acids were added to rat blood in vitro , the production of artificial thrombi by a modification of Chandler's method was significantly altered: thrombus‐formation time was accelerated greatly and longer thrombi were produced. Straight‐chain, saturated fatty acids with sixteen to twenty‐six carbon atoms were strongly active. Short‐chain fatty acids, C 6 and C 7, were inactive. The four long‐chain, unsaturated fatty acids tested, oleic, elaidic, ricinoleic, and arachidonic, were inactive or very nearly so. The activity of a long‐chain fatty acid such as stearate, was reduced by the addition of methyl groups.