Antifibrinolytic Activity of Certain Pectins

Inga Marie Nilsson; Sven Erik Björkman; Wilfried v. Studnitz; Acke Hallén

doi:10.1055/s-0038-1654551

Thrombosis and Haemostasis, Table of Contents

Thromb Haemost 1961; 6(02): 177-187
DOI: 10.1055/s-0038-1654551

Originalarbeiten — Original Articles — Travaux Originaux

Schattauer GmbH

Antifibrinolytic Activity of Certain Pectins^[*]

Inga Marie Nilsson

¹Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden

,

Sven Erik Björkman

¹Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden

,

Wilfried v. Studnitz

¹Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden

,

Acke Hallén

¹Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden

› Author Affiliations

Abstract

Summary

Ingestion of wine and beer, but not of ethyl alcohol, produced a decrease of the blood fibrinolytic activity. In vitro experiments showed that wine and beer contained a principle which inhibited fibrinolytic activators. This principle was isolated from grape pulp, and upon analysis it was found to be a pectin-like substance.

Full Text

References

References
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Antifibrinolytic Activity of Certain Pectins[*]

Antifibrinolytic Activity of Certain Pectins^[*]