The directional influence of nutrition on health indicators

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When the clarification of some of the parties of the mechanisms of influence of fats in the blood clotting system, special attention should be probably pay their fatty acid composition. Thus, a number of researchers have noted that the increase of blood coagulation under the influence of animal fat is linked with primary content of saturated fatty: acids. The latter is more active in the early stages of the process of blood coagulation due to the activation contact hageman factor than, I think, and should explain identified in our research the increase in total coagulating activity by reducing the duration of blood coagulation, increases tolerance to plasma heparin and other indicators.
No less important in blood clotting, has a capacity of unsaturated fatty acids increase fat metabolism.
In recent years, a similar view was shared by A. A. Pokrovski (1974). He found that when the deregulation fatty acid spectrum of food due to lack of content policy with an excess of non-natural TRANS fats (hydrogenation when fat) significantly changed the structure and functional properties of cell membranes, which leads to the violation of the processes of lipid metabolism. In this regard, it is obvious that the content of polyunsaturated fatty acids in different fats in part can serve as a criterion of evaluation of their coagulating activity. From this point of view become clear what we have learned about the different impact of fat on lipid metabolism and the system of gemokoagulyatsii.
However, considerations do not explain the full extent the whole complex mechanism of communication of lipids system gemokoagulyatsii.
In General we significance of quantitative and qualitative characteristics of the composition of the diet is determined by the fact that the reliability of the system for regulation of metabolism and function decreases with aging. As we have already pointed out, if in relative peace during aging is saved homeostatic level of some indicators of exchange and functions in the body, using different loads are identified significant age-related changes that serves as a manifestation of reducing the potential exchange and functions of an aging organism. This provision applies fully to the influence of the factor of power. Targeted increase or decrease in the diet of individual food ingredients which have no significant influence on metabolic processes at a young age can have a significant impact on the control system in old age. This is what makes justified the need for strict scientific development of the most effective diets in old age.
The data obtained indicate that the change of the composition of food rations, you can have some positive impact on a number of important indicators of exchange and functions of organism ageing.