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Thromb Haemost 1961; 6(02): 177-187
DOI: 10.1055/s-0038-1654551
Originalarbeiten — Original Articles — Travaux Originaux
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Antifibrinolytic Activity of Certain Pectins[*]

Inga Marie Nilsson
1   Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden
,
Sven Erik Björkman
1   Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden
,
Wilfried v. Studnitz
1   Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden
,
Acke Hallén
1   Department of Medicine, University of Lund, Allmänna Sjukhuset, Malmö Department of Clinical Chemistry, University of Lund, Allmänna Sjukhuset, Malmö, Sweden
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Publication History

Publication Date:
12 July 2018 (online)

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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.

* This investigation was supported by grants from the Swedish Medical Research Council.


 

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