THE EFFECT OF FATTY ACIDS ON THE FORMATION OF THROMBI

Abstract

When the sodium salts of certain fatty acids were added to rat blood in vitro , the production of artificial thrombi by a modification of Chandler's method was significantly altered: thrombus‐formation time was accelerated greatly and longer thrombi were produced. Straight‐chain, saturated fatty acids with sixteen to twenty‐six carbon atoms were strongly active. Short‐chain fatty acids, C 6 and C 7, were inactive. The four long‐chain, unsaturated fatty acids tested, oleic, elaidic, ricinoleic, and arachidonic, were inactive or very nearly so. The activity of a long‐chain fatty acid such as stearate, was reduced by the addition of methyl groups.