In vivo effect of Chianti red wine on Tissue Factor, Tissue Factor Pathway Inhibitor and Homocysteine levels

Rossella Marcucci; Anna Maria Gori; Mario Bertuccioli; Gian Franco Gensini; Rosanna Abbate

doi:10.1160/TH05-03-0689

Thrombosis and Haemostasis, Table of Contents

Thromb Haemost 2005; 94(03): 689
DOI: 10.1160/TH05-03-0689

Letters to the Editor

Schattauer GmbH

In vivo effect of Chianti red wine on Tissue Factor, Tissue Factor Pathway Inhibitor and Homocysteine levels

Authors

Rossella Marcucci

¹Centro Trombosi, Dipartimento del Cuore e dei Vasi, Firenze, Italy.

³CeRA Centro Interdipartimentale di Ricerca per la Valorizzazione degli Alimenti, Florence, Italy
Anna Maria Gori

¹Centro Trombosi, Dipartimento del Cuore e dei Vasi, Firenze, Italy.

³CeRA Centro Interdipartimentale di Ricerca per la Valorizzazione degli Alimenti, Florence, Italy
Mario Bertuccioli

²Facoltà di Agraria, Biotecnologie Agrarie, Florence, Italy.

³CeRA Centro Interdipartimentale di Ricerca per la Valorizzazione degli Alimenti, Florence, Italy
Gian Franco Gensini

¹Centro Trombosi, Dipartimento del Cuore e dei Vasi, Firenze, Italy.

³CeRA Centro Interdipartimentale di Ricerca per la Valorizzazione degli Alimenti, Florence, Italy
Rosanna Abbate

¹Centro Trombosi, Dipartimento del Cuore e dei Vasi, Firenze, Italy.

³CeRA Centro Interdipartimentale di Ricerca per la Valorizzazione degli Alimenti, Florence, Italy

Abstract

Full Text

References

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