“…In these experiments, long-chain saturated fatty acids such as stearic acid (C18:0) greatly shortened the "thrombus formation time," while polyunsaturated fatty acids were essentially inactive. 9 ' 10 Similarly, intravenous infusions of saturated fatty acids into dogs led to thromboses in the heart and great vessels whereas long-chain polyunsaturated fatty acids such as linoleic acid were much less thrombogenjc11, 108,109 These experiments demonstrated the thrombogenic potential of saturated free fatty acids but it was not yet clear whether they acted via the generation of fibrin (perhaps through activation of factor 12) or whether they also possessed the ability to directly aggregate platelets. Accordingly, experiments were performed with platelets and fatty acids in the absence of plasma coagulation factors.…”