Dietary Fats, Prostanoids and Arterial Thrombosis

G. Hornstra (Autor)

Buch | Hardcover

236 Seiten

1982 | 1982 ed.
Kluwer Academic Publishers (Verlag)
978-90-247-2667-7 (ISBN)

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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.- 1.1.1. Pathogenesis of arterial thrombosis.- 1.1.2. Thrombotic ischemia in arterial disease.- 1.1.3. Thrombosis in the coronary circulation.- 1.1.4. Arterial thromboembolism and microembolism.- 1.2. Thrombosis and atherogenesis.- 1.2.1. Organization and metamorphosis of thrombi.- 1.2.2. Progressive thrombosis and atherosclerosis.- 1.2.3. Significance of thrombosis in plaque development.- 1.2.4. Onset of plaques by thrombi.- 1.2.5. Regression of atherosclerosis in relation to thrombosis.- 1.3. The platelet-derived growth factor and atherogenesis.- 1.3.1. The concept.- 1.3.2. Experimental support.- 1.3.3. Comment.- 2. Biochemical Physiology of Dietary Fats.- 2.1. Structure and nomenclature of fatty acids.- 2.2. Fatty acids synthesis.- 2.2.1. Chain elongation.- 2.2.2. Desaturation.- 2.3. Essential fatty acids.- 2.4. Fatty acid degradation.- 2.5. Fatty acid derivatives.- 2.5.1. Triglycerides.- 2.5.2. Phospholipids.- 2.5.3. Cholesterol esters.- 2.6. Fat absorption.- 2.7. Plasmatic transport of fatty acids.- 2.8. Functions of fatty acids.- 2.8.1. Function in biomembranes.- 2.8.2. Function as prostanoid precursors.- 2.8.3. Some other 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.- 3.4.1. Platelet prostanoids.- 3.4.2. Vascular prostanoids.- 3.5. Interaction between platelet and vascular prostanoids.- 3.6. Functional significance of prostanoids in haemostasis and thrombosis.- 3.6.1. TxA2, platelet aggregation and ADP release.- 3.6.2. TxA2 in primary haemostasis.- 3.6.3. The role of TxA2 in arterial thrombosis.- 3.6.4. The thromboxane—prostacyclin balance.- 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.- 4.4.1. Effect of increasing amounts of dietary sunflowerseed oil on arterial thrombus formation.- 4.4.2. Comparison of the effect of different dietary fats and oils on arterial thrombus formation in rats.- 4.4.2.1. Relationship between arterial thrombosis tendency and dietary fatty acid composition.- 4.4.2.2. Arterial thrombosis tendency as a function of the amount of absorbed fatty acids.- 4.4.3. Comparison of the antithrombotic effect of oleic and linoleic acids.- 4.4.4. Further evidence for the prothrombotic effect of dietary saturated fatty acids.- 4.4.5. Comparison of the effect of cis and trans fatty acids on arterial thrombus formation.- 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.- 5.2.1. Whole blood clotting time.- 5.2.2. Plasma recalcification clotting time (PCT).- 5.2.3. Activated partial thromboplastin time (APTT).- 5.2.4. Prothrombin time (PT).- 5.2.5. Platelet factor 3 (PF 3).- 5.2.6. Vessel wall induced clotting.- 5.3. Effect of the dietary fat type on platelet aggregability.- 5.3.1. Dietary fats and platelet aggregation: a literature survey.- 5.3.1.1. Effect of a single fat dose.- 5.3.1.2. Effect of prolonged fat feeding.- 5.3.1.3. Conclusion.- 5.3.2. Investigations into the effect of dietary fats on platelet aggregation in vitro.- 5.3.3. Platelet aggregation in circulating arterial blood.- 5.3.3.1. Method to measure platelet aggregation in circulating arterial rat blood.- 5.3.3.2. ADP-induced aggregation in rats fed different dietary fats.- 5.3.3.3. Spontaneous platelet aggregation.- 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 thrombus formation in essential fatty acid deficiency.- 6.2.1. Effect of EFA-deficiency on arterial thrombosis.- 6.2.2. Platelet function in EFA-deficiency.- 6.2.2.1. Platelet adhesion.- 6.2.2.2. Platelet shape change.- 6.2.2.3. Platelet aggregation and release.- 6.2.3. Effect of EFA-deficiency on coagulation and platelet factor 3.- 6.2.4. Discrimination between prostanoid-dependent and prostanoid-independent functions of EFA in arterial thrombogenesis.- 6.2.5. Summary.- 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.- 7.2.1. Comparison of cod-liver oil with sunflowerseed oil.- 7.2.2. Comparison of two different fish oils.- 7.2.3. Effect of low-cholesterol fish oil.- 7.2.4. Discussion.- 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.- 7.4.1. Platelet aggregation in vitro.- 7.4.2. Platelet aggregation in flowing arterial blood of rats.- 7.5. The effect of fish oil feeding on some coagulation parameters.- 7.5.1. Vesselwall induced clotting.- 7.5.2. Activated partial thromboplastin time (APTT).- 7.5.3. Prothrombin time (PT).- 7.5.4. Fibrinogen.- 7.5.5. Antithrombin III.- 7.5.6. Factor VII.- 7.5.7. Discussion.- 7.6. Effect of fish oil feeding on platelet thromboxane production and the vascular formation of prostacyclin-like material.- 7.6.1. Effect of fish oil feeding on platelet MDA- and vascular PGI-formation.- 7.6.2. Dose-response effect of dietary fish oil on platelet MDA- and vascular PGI-formation.- 7.6.3. Effect of feeding cod-liver oil on the level of 6-keto-PGF1? in blood of rats.- 7.6.4. Discussion.- 7.7. Fish oil feeding and formation of prostanoids of the 3-series.- 7.7.1. Conversion of arachidonic (AA) and timnodonic (TA) acid by platelet cyclo-oxygenase and lipoxygenase.- 7.7.1.1. Conversion of exogenous fatty acids by platelets.- 7.7.1.2. Conversion of endogenous AA and TA in activated platelets.- 7.7.2. Prostacyclin- and PGI3-formation by vascular tissue of rats fed a cod-liver oil containing diet.- 7.7.3. Discussion.- 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.- 8.3.1. Collagen-induced aggregation.- 8.3.2. HHT production.- 8.3.3. HETE production.- 8.3.4. Relationship between HHT and HETE formation.- 8.3.5. Relationship between platelet HHT formation and collagen-induced aggregation.- 8.4. Platelet phospholipid analysis.- 8.4.1. Platelet phospholipid content.- 8.4.2. Platelet phospholipid class distribution.- 8.4.3. Fatty acid composition of platelet phospholipids.- 8.5. Relationship between the arachidonic acid content of platelet phospholipids and the HHT production of activated platelets.- 8.5.1. Absolute AA content.- 8.5.2. Relative AA content.- 8.5.3. Discussion.- 8.6. Possible consequences of platelet lipid profile and fatty acid composition for membrane fluidity.- 8.6.1. Unsaturation index.- 8.6.2. Saturation index.- 8.6.3. Cholesterol—phospholipid ratio.- 8.6.4. Discussion.- 8.7. Summary.- 9. Effect of Dietary Linoleic Acid on Platelet Function in Man.- 9.1. Introduction.- 9.2. Methods.- 9.2.1. Experimental groups and diets.- 9.2.2. The Filtragometer ®, a device to measure platelet aggregation in flowing venous blood.- 9.2.3. Experimental procedure.- 9.3. Results.- 9.4. Discussion.- 9.5. The long-term thromboprotective effect of dietary linoleic acid.- 9.5.1. Modulation of the prothrombotic effect of a saturated fat diet in rats by prefeeding an antithrombotic diet.- 9.5.2. The possible role of adipose tissue linoleate in long-term thromboprotection. A hypothesis..- 9.6. Possible mechanisms by which linoleic acid lowers platelet aggregability and arterial thrombosis tendency.- 9.7. Summary.- 10. Summary and Concluding Remarks.- References.

Reihe/Serie	Developments in Hematology and Immunology ; 4
Zusatzinfo	236 p.
Verlagsort	Dordrecht
Sprache	englisch
Gewicht	590 g
Themenwelt	Medizinische Fachgebiete ► Innere Medizin ► Hämatologie
ISBN-10	90-247-2667-0 / 9024726670
ISBN-13	978-90-247-2667-7 / 9789024726677
Zustand	Neuware