Effects of four days of moderate wine and coffee consumption on fibrinolysis and platelet aggregation
article
Moderate consumption of wine and coffee was studied in 8 apparently healthy men (aged 20-30 years) during a 4-day experimental period. After a wash-out period of 10 days, blood samples were taken after an overnight fast, at days 0, 1, 2 and 4 of the experimental period. There were no clear effects of wine consumption on fibrinolysis or platelet aggregation. Coffee consumption had a clear effect on fibrinolysis: tissue-type plasminogen activator (t-PA) inhibition levels at day 2 and day 4 were significantly increased by coffee consumption and t-PA antigen levels tended to be higher after coffee consumption for 4 days. t-PA activity was not significantly affected. The effect of coffee on platelet aggregation seemed to be related to the type of dietary fat consumed during the experimental period. When coffee was consumed with a diet high in polyunsaturated fatty acids (PUFAs) there was an increase in platelet aggregability; there was a decreased platelet aggregation when coffee was consumed with a diet rich in saturated fatty acids (SFAs).
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TNO Identifier
48528
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Source
Fibrinolysis, 4, pp. 215-220.
Pages
215-220
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