title: [ACTIVATION OF FIBRINOLYSIS AND DECREASE OF THROMBOCYTE COUNT BY ADDITION OF SPICES TO FOOD].
mesh_terms: D001161:Arteriosclerosis; D001792:Blood Platelets; D003212:Condiments; D004032:Diet; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005342:Fibrinolysis; D006801:Humans; D010976:Platelet Count; D013927:Thrombosis
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats
keywords: ARTERIOSCLEROSIS; BLOOD PLATELETS; CONDIMENTS; DIET; DIETARY CARBOHYDRATES; DIETARY FATS; FIBRINOLYSIS; THROMBOSIS
vernacular_title: AKTIVIERUNG DER FIBRINOLYSE UND SENKUNG DER THROMBOZYTENZAHLEN DURCH GEWUERZZUSAETZE ZUR NAHRUNG.