thrombosis tagged posts

Apolipoprotein A-IV binds αIIbβ3 integrin and inhibits thrombosis. Nature Communications, 2018; 9 (1) DOI: 10.1038/s41467-018-05806-0

Apolipoprotein A-IV linked with thrombosis in new study. Foods high in unsaturated fats may protect against cardiovascular disease, and new research published today in Nature Communications has uncovered why.

Apolipoprotein A-IV, known as ApoA-IV, is a plasma protein. Levels of ApoA-IV increase after the digestion of foods, particularly foods high in unsaturated fats, such as olive oil. Higher levels of ApoA-IV in the blood have been reported to be associated with lower rates of cardiovascular disease.

New research from the Keenan Research Centre for Biomedical Science (KRCBS) of St...

Highlights •Elevated TMAO levels predict incident risk for thrombotic events in human subjects •TMAO enhances sub-maximal stimulus-dependent platelet activation •Dietary choline, gut microbes, and TMAO are linked to thrombotic potential in vivo •Microbial transplantation shows that thrombosis potential is a transmissible trait

TMAO – gut byproduct of animal-rich diets – encourages over-reactive platelet function, increasing thrombosis risk. In a combination of both clinical studies of over 4,000 patients and animal model studies, Cleveland Clinic researchers have demonstrated – for the first time – that gut microbes alter platelet function and risk of blood clot-related illnesses like heart attack and stroke.

When the nutrient choline –which is abundant in animal products like meat...