Knowledge of mechanisms involved in the pathogenesis of occlusive arterial dis eases is fundamental for the design of prevention and treatment. A series of studies based on in vitro investigations, the experimental animal and the human being have slowly increased our understanding of cardiovascular diseases and unveiled their secrets to us. Over the last 60 years it has been generally assumed that dietary fats and lipids and the occurrence of atherosclerosis are closely related. Yet, even if epidemiological studies clearly indicate the existence of an association between the amount of…mehr
Knowledge of mechanisms involved in the pathogenesis of occlusive arterial dis eases is fundamental for the design of prevention and treatment. A series of studies based on in vitro investigations, the experimental animal and the human being have slowly increased our understanding of cardiovascular diseases and unveiled their secrets to us. Over the last 60 years it has been generally assumed that dietary fats and lipids and the occurrence of atherosclerosis are closely related. Yet, even if epidemiological studies clearly indicate the existence of an association between the amount of composition of dietary lipids and morbidity and mortality of cardio vascular disease, our basic knowledge on cause and effect is still hidden in a cloud of uncertainty. The present book discusses the relation between dietary lipids and arterial throm bosis, which latter process has been observed in the coronary arteries in up to 90% of subjects with acute myocardial infaction. In this volume Dr. Hornstra, who has occupied himself with thrombosis research with never-failing enthusiasm, great skill and critical approach for the last fifteen years, tries to establish possible links between lipid metabolism and thrombosis. His literature studies are comprehensive and his investigations are impressive in that they give a new dimension and a new methodology to research of lipids and thrombosis.
1. Arterial Thrombosis, Platelets and Atherogenesis.- 1.1. Pathology of arterial thrombosis.- 1.2. Thrombosis and atherogenesis.- 1.3. The platelet-derived growth factor and atherogenesis.- 2. Biochemical Physiology of Dietary Fats.- 2.1. Structure and nomenclature of fatty acids.- 2.2. Fatty acids synthesis.- 2.3. Essential fatty acids.- 2.4. Fatty acid degradation.- 2.5. Fatty acid derivatives.- 2.6. Fat absorption.- 2.7. Plasmatic transport of fatty acids.- 2.8. Functions of fatty acids.- 2.9. Lipid metabolism of platelets.- 3. The Role of Prostanoids in Arterial Thromboregulation.- 3.1. Introduction.- 3.2. Platelet prostaglandins and thromboxanes.- 3.3. Vascular prostaglandins.- 3.4. Prostanoid biosynthesis and metabolism.- 3.5. Interaction between platelet and vascular prostanoids.- 3.6. Functional significance of prostanoids in haemostasis and thrombosis.- 3.7. Prostanoid mechanisms of action.- 3.8. Prostanoids of the 1- and 3-series.- 4. Effect of Type and Amount of Dietary Fats on Arterial Thrombus Formation.- 4.1. Introduction.- 4.2. Dietary fats and arterial thrombosis: a literature survey.- 4.3. New experimental model of arterial thrombosis in rats.- 4.4. Relationship between dietary fatty acid composition and arterial thrombosis tendency in rats.- 4.5. Summary.- 5. Location of Dietary Fat Effect on Arterial Thrombus Formation.- 5.1. Introduction.- 5.2. Effect of sunflowerseed oil (SO) and hydrogenated coconut oil (HCO) on blood coagulation.- 5.3. Effect of the dietary fat type on platelet aggregability.- 5.4. Possible mechanisms by which dietary fats affect platelet aggregation and arterial thrombus formation.- 5.5. Summary.- 6. The Significance of Prostanoids in the Dietary Fat Effects on Arterial Thrombogenesis.- 6.1. Introduction.- 6.2. Arterial thrombusformation in essential fatty acid deficiency.- 6.3. Effect of dietary fats on platelet and vascular prostanoid formation.- 6.4. General summary.- 7. Effect of Fish Oil Feeding on Arterial Thrombosis, Platelet Function and Blood Coagulation.- 7.1. Introduction.- 7.2. Effect of dietary fish oil on arterial thrombus formation in rats.- 7.3. Bleeding time: comparison between the effect of dietary fish oils and sunflowerseed oil.- 7.4. Effect of dietary fish oils on platelet aggregation.- 7.5. The effect of fish oil feeding on some coagulation parameters.- 7.6. Effect of fish oil feeding on platelet thromboxane production and the vascular formation of prostacyclin-like material.- 7.7. Fish oil feeding and formation of prostanoids of the 3-series.- 7.8. General discussion.- 7.9. Summary.- 8. Relationship between Dietary Fat Type, Platelet Fatty Acid Composition and Eicosanoid Formation by Activated Platelets.- 8.1. Introduction.- 8.2. Experimental procedure.- 8.3. HHT and HETE production of collagen-activated blood platelets.- 8.4. Platelet phospholipid analysis.- 8.5. Relationship between the arachidonic acid content of platelet phospholipids and the HHT production of activated platelets.- 8.6. Possible consequences of platelet lipid profile and fatty acid composition for membrane fluidity.- 8.7. Summary.- 9. Effect of Dietary Linoleic Acid on Platelet Function in Man.- 9.1. Introduction.- 9.2. Methods.- 9.3. Results.- 9.4. Discussion.- 9.5. The long-term thromboprotective effect of dietary linoleic acid.- 9.6. Possible mechanisms by which linoleic acid lowers platelet aggregability and arterial thrombosis tendency.- 9.7. Summary.- 10. Summary and Concluding Remarks.- References.
1. Arterial Thrombosis, Platelets and Atherogenesis.- 1.1. Pathology of arterial thrombosis.- 1.2. Thrombosis and atherogenesis.- 1.3. The platelet-derived growth factor and atherogenesis.- 2. Biochemical Physiology of Dietary Fats.- 2.1. Structure and nomenclature of fatty acids.- 2.2. Fatty acids synthesis.- 2.3. Essential fatty acids.- 2.4. Fatty acid degradation.- 2.5. Fatty acid derivatives.- 2.6. Fat absorption.- 2.7. Plasmatic transport of fatty acids.- 2.8. Functions of fatty acids.- 2.9. Lipid metabolism of platelets.- 3. The Role of Prostanoids in Arterial Thromboregulation.- 3.1. Introduction.- 3.2. Platelet prostaglandins and thromboxanes.- 3.3. Vascular prostaglandins.- 3.4. Prostanoid biosynthesis and metabolism.- 3.5. Interaction between platelet and vascular prostanoids.- 3.6. Functional significance of prostanoids in haemostasis and thrombosis.- 3.7. Prostanoid mechanisms of action.- 3.8. Prostanoids of the 1- and 3-series.- 4. Effect of Type and Amount of Dietary Fats on Arterial Thrombus Formation.- 4.1. Introduction.- 4.2. Dietary fats and arterial thrombosis: a literature survey.- 4.3. New experimental model of arterial thrombosis in rats.- 4.4. Relationship between dietary fatty acid composition and arterial thrombosis tendency in rats.- 4.5. Summary.- 5. Location of Dietary Fat Effect on Arterial Thrombus Formation.- 5.1. Introduction.- 5.2. Effect of sunflowerseed oil (SO) and hydrogenated coconut oil (HCO) on blood coagulation.- 5.3. Effect of the dietary fat type on platelet aggregability.- 5.4. Possible mechanisms by which dietary fats affect platelet aggregation and arterial thrombus formation.- 5.5. Summary.- 6. The Significance of Prostanoids in the Dietary Fat Effects on Arterial Thrombogenesis.- 6.1. Introduction.- 6.2. Arterial thrombusformation in essential fatty acid deficiency.- 6.3. Effect of dietary fats on platelet and vascular prostanoid formation.- 6.4. General summary.- 7. Effect of Fish Oil Feeding on Arterial Thrombosis, Platelet Function and Blood Coagulation.- 7.1. Introduction.- 7.2. Effect of dietary fish oil on arterial thrombus formation in rats.- 7.3. Bleeding time: comparison between the effect of dietary fish oils and sunflowerseed oil.- 7.4. Effect of dietary fish oils on platelet aggregation.- 7.5. The effect of fish oil feeding on some coagulation parameters.- 7.6. Effect of fish oil feeding on platelet thromboxane production and the vascular formation of prostacyclin-like material.- 7.7. Fish oil feeding and formation of prostanoids of the 3-series.- 7.8. General discussion.- 7.9. Summary.- 8. Relationship between Dietary Fat Type, Platelet Fatty Acid Composition and Eicosanoid Formation by Activated Platelets.- 8.1. Introduction.- 8.2. Experimental procedure.- 8.3. HHT and HETE production of collagen-activated blood platelets.- 8.4. Platelet phospholipid analysis.- 8.5. Relationship between the arachidonic acid content of platelet phospholipids and the HHT production of activated platelets.- 8.6. Possible consequences of platelet lipid profile and fatty acid composition for membrane fluidity.- 8.7. Summary.- 9. Effect of Dietary Linoleic Acid on Platelet Function in Man.- 9.1. Introduction.- 9.2. Methods.- 9.3. Results.- 9.4. Discussion.- 9.5. The long-term thromboprotective effect of dietary linoleic acid.- 9.6. Possible mechanisms by which linoleic acid lowers platelet aggregability and arterial thrombosis tendency.- 9.7. Summary.- 10. Summary and Concluding Remarks.- References.
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