首页> 外文期刊>Thrombosis Research: An International Journal on Vascular Obstruction, Hemorrhage and Hemostasis >Effect of capsaicin and dihydrocapsaicin on in vitro blood coagulation and platelet aggregation.
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Effect of capsaicin and dihydrocapsaicin on in vitro blood coagulation and platelet aggregation.

机译:辣椒素和二氢淀粉蛋白对体外血液凝固和血小板聚集的影响。

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摘要

Cardiovascular disease (CVD) is the leading cause of morbidity and mortality in developed countries. The growing clinical and financial burden of CVD is, at least in part, being driven by aging populations, and thus represents a significant challenge to health care systems with regard to diagnosis, prevention and treatment. Novel cost-effective approaches that slow or prevent the onset and/or reduce the incidence of CVD warrant investigation.
机译:心血管疾病(CVD)是发达国家发病率和死亡率的主要原因。 CVD的日益增长的临床和金融负担至少部分地由老龄化人群驱动,因此对诊断,预防和治疗的医疗保健系统表示重大挑战。 新颖的经济高效的方法,缓慢或防止发病和/或降低CVD保证调查的发生率。

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