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Do oxidized fatty acids activate coagulation factor VII during post-prandial lipemia in women?
| Content Provider | Scilit |
|---|---|
| Author | Wilson, Robert Lyall, Karin Millar, Margaret E. Smyth, Louise Pearson, Claire Riemersma, Rudolph A. |
| Copyright Year | 2003 |
| Description | Summary: Factor VII is activated to VIIa within hours after dietary fat, irrespective of its fatty acid composition. Edible oils contain oxidized material (hydroxy fatty acids, HOFA). Twenty-five fasting women, aged 38 (10) years, consumed 30 g walnut oil containing 26 (6) mg HOFA. Blood was collected 2-hourly to measure plasma triglycerides and plasma lipid HOFA by gas chromatography/mass spectrometry. VII and sTF-dependent VIIa were quantified at 0, 6 and 24 h. Increased plasma triglycerides and HOFA (areas under the-curve 0-8 h, AUC) were related r = 0.83, p <0.001. VIIa increased from 2.6 (1.4) to 4.2 (1.9) ng/mL at 6 h (p <0.001). Plasma VII remained constant. VIIa (6 h) was related to plasma triglycerides- and HOFA-AUC: r = 0.38 and 0.53, respectively (both p <0.05). Plasma VIIa was also related to body weight, fasting triglycerides, HOFA and VII. Only HOFA-AUC and body weight related to VIIa (6 h) in stepwise regression analysis (p = 0.007 and 0.038, respectively). Oxidized, not normal, fat activates VII and could increase coronary risk in humans. |
| Related Links | http://www.thieme-connect.de/products/ejournals/pdf/10.1055/s-0037-1613571.pdf |
| Ending Page | 659 |
| Page Count | 6 |
| Starting Page | 654 |
| ISSN | 2567689X |
| DOI | 10.1055/s-0037-1613571 |
| Journal | Thrombosis and Haemostasis |
| Issue Number | 04 |
| Volume Number | 89 |
| Language | English |
| Publisher | Georg Thieme Verlag KG |
| Publisher Date | 2003-01-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: Thrombosis and Haemostasis Nutrition and Dietetics Lipid Peroxidation Factor Viia Post-prandial Lipemia |
| Content Type | Text |
| Resource Type | Article |
| Subject | Hematology |
