Nutritional influences on the fibrinolytic system
1985
Ogston, Derek
A technical overview discusses the fibrinolytic system itself, and reviews available information on its relation to human nutrition. The fibrinolytic system is based on plasmin, a circulatory enzyme that cleaves unwanted or excessive fibrin into soluble degradation products. Topics include: dietary constituents (onions, garlic, capsicum, caffeine, ascorbic acid, glucose) that either promote or inhibit plasma fibrinolytic activity; dietary factors implicated in the reduction of fibrinolysis; and decreased fibrinolysis in obesity. The relationship between fibrinolysis and the predisposition or prevention of thrombosis also is discussed.(wz)
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