Dietary Fats, Prostanoids and Arterial Thrombosis

1. Arterial Thrombosis, Platelets and Atherogenesis.- 1.1. Pathology of arterial thrombosis.- 1.2. Thrombosis and atherogenesis.- 1.3. The platelet-derived growth factor and atherogenesis.- 2. Biochemical Physiology of Dietary Fats.- 2.1. Structure and nomenclature of fatty acids.- 2.2. Fatty acids synthesis.- 2.3. Essential fatty acids.- 2.4. Fatty acid degradation.- 2.5. Fatty acid derivatives.- 2.6. Fat absorption.- 2.7. Plasmatic transport of fatty acids.- 2.8. Functions of fatty acids.- 2.9. Lipid metabolism of platelets.- 3. The Role of Prostanoids in Arterial Thromboregulation.- 3.1. Introduction.- 3.2. Platelet prostaglandins and thromboxanes.- 3.3. Vascular prostaglandins.- 3.4. Prostanoid biosynthesis and metabolism.- 3.5. Interaction between platelet and vascular prostanoids.- 3.6. Functional significance of prostanoids in haemostasis and thrombosis.- 3.7. Prostanoid mechanisms of action.- 3.8. Prostanoids of the 1- and 3-series.- 4. Effect of Type and Amount of Dietary Fats on Arterial Thrombus Formation.- 4.1. Introduction.- 4.2. Dietary fats and arterial thrombosis: a literature survey.- 4.3. New experimental model of arterial thrombosis in rats.- 4.4. Relationship between dietary fatty acid composition and arterial thrombosis tendency in rats.- 4.5. Summary.- 5. Location of Dietary Fat Effect on Arterial Thrombus Formation.- 5.1. Introduction.- 5.2. Effect of sunflowerseed oil (SO) and hydrogenated coconut oil (HCO) on blood coagulation.- 5.3. Effect of the dietary fat type on platelet aggregability.- 5.4. Possible mechanisms by which dietary fats affect platelet aggregation and arterial thrombus formation.- 5.5. Summary.- 6. The Significance of Prostanoids in the Dietary Fat Effects on Arterial Thrombogenesis.- 6.1. Introduction.- 6.2. Arterial thrombusformation in essential fatty acid deficiency.- 6.3. Effect of dietary fats on platelet and vascular prostanoid formation.- 6.4. General summary.- 7. Effect of Fish Oil Feeding on Arterial Thrombosis, Platelet Function and Blood Coagulation.- 7.1. Introduction.- 7.2. Effect of dietary fish oil on arterial thrombus formation in rats.- 7.3. Bleeding time: comparison between the effect of dietary fish oils and sunflowerseed oil.- 7.4. Effect of dietary fish oils on platelet aggregation.- 7.5. The effect of fish oil feeding on some coagulation parameters.- 7.6. Effect of fish oil feeding on platelet thromboxane production and the vascular formation of prostacyclin-like material.- 7.7. Fish oil feeding and formation of prostanoids of the 3-series.- 7.8. General discussion.- 7.9. Summary.- 8. Relationship between Dietary Fat Type, Platelet Fatty Acid Composition and Eicosanoid Formation by Activated Platelets.- 8.1. Introduction.- 8.2. Experimental procedure.- 8.3. HHT and HETE production of collagen-activated blood platelets.- 8.4. Platelet phospholipid analysis.- 8.5. Relationship between the arachidonic acid content of platelet phospholipids and the HHT production of activated platelets.- 8.6. Possible consequences of platelet lipid profile and fatty acid composition for membrane fluidity.- 8.7. Summary.- 9. Effect of Dietary Linoleic Acid on Platelet Function in Man.- 9.1. Introduction.- 9.2. Methods.- 9.3. Results.- 9.4. Discussion.- 9.5. The long-term thromboprotective effect of dietary linoleic acid.- 9.6. Possible mechanisms by which linoleic acid lowers platelet aggregability and arterial thrombosis tendency.- 9.7. Summary.- 10. Summary and Concluding Remarks.- References.