Journal of Food Nutrition and Health

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Blood Coagulation

Blood Coagulation is the intricate technique with the aid of which blood forms clots. Disorders of coagulation can accelerate to an expanded danger of hemorrhage or thrombosis. Blood coagulation is pretty moderated at some point of biology; in all mammals, coagulation consists of both a cellular (platelet) and a protein (coagulation component) issue. Exposure of the blood to proteins together with tissue aspect starts modifications to blood platelets and the plasma protein fibrinogen, a clotting issue. Blood coagulation is a crucial part of hemostasis, the discontinuance of blood loss from a broken vessel, in which a broken blood vessel wall is secured with the aid of a platelet and fibrin-containing clot to cease bleeding and start repair of the broken vessel. There are 13 recognised clotting factors which are referred to as by their Roman numbers - factor I to element XIII. 

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