[Effect of nutrition on the structural and functional organization of thrombocytes].
Measurements were made of the composition of fatty acids contained by platelet lipids in practically healthy persons depending on the diets. Both the amount of essential fatty acids in the diet and their appurtenance to the omega-6 or omega-3 families were established to influence the composition of platelet fatty acids. The conclusion is drawn about the necessity of taking into consideration that diet influence while using platelet as a test system for estimating physiological and pathological conditions of the body.
Levachev
M M
MM
Korf
I I
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D001792:Blood Platelets / Q000737:chemistry / Q000502:physiology*; D004041:Dietary Fats / Q000008:administration & dosage*; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage* / Q000097:blood / Q000737:chemistry; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage* / Q000097:blood / Q000737:chemistry; D006801:Humans; D008041:Linoleic Acids / Q000008:administration & dosage* / Q000097:blood / Q000737:chemistry; D009747:Nutritional Physiological Phenomena / Q000502:physiology*; D010974:Platelet Aggregation / Q000502:physiology*; D013997:Time Factors
D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D043371:Fatty Acids, Omega-6; D005231:Fatty Acids, Unsaturated; D008041:Linoleic Acids
Vliianie pitaniia na strukturno-funktsional'nuiu organizatsiiu trombotsitov.