Dietary Fats and Arterial Thrombosis

Chemical composition of the leaves of tea bush (Ocimum gratissium L.)

“…The higher the P/S ratio the more nutritionally useful is the dietary oil. This is because the severity of atherosclerosis is closely associated with the proportion of the total energy supplied by SFA and PUFA fats (Honatra, 1974). The present result had P/S ratio of 2.06 which is positive towards PUFA more than SFA.…”

Polyunsaturated fatty acids, hyperlipidemia, and thrombosis.

“…74 ' 92 ' 136 ' 13 * 139 This reduction in linoleic acid could be a reflection of the low linoleate intake (most fish oils contain only 1% to 2% linoleic acid) or may relate to the displacement of linoleate by other fatty acids. 124 The mechanism responsible for the reduction in the arachidonic acid content of platelets is not known, but it is possible that the decreased dietary linoleic acid may lead to reduced arachidonate levels in plasma and hence, platelet membrane phospholipids. Alternatively, arachidonic acid may be simply displaced by other fatty acids.…”

Introduction: thromboxane in biological systems and the possible impact of its inhibition.

“…When rats were fed certain dietary fats which induce a thrombosis tendency, occlusion of an aortic loop occurred sooner when the TXA2 production of platelets was high. However, there was no correlation between the TXA2/PGI2 ratio and the arterial thrombosis tendency in this in vivo model, suggesting that at a constant TXA2/PGI2 ratio arterial thrombosis formation primarily depends on the ability of platelets to produce TXA2 (Hornstra, 1980). These experiments suggest that platelet TXA2 is more important for arterial thrombosis formation than is the antithrombotic effect of vascular PGI2.…”