ùîîÖäíàÇçéëíú íÖêÄèàà çÖèêüåõåà ÄçíàäéÄÉìãüçíÄåà: êéãú ëéÑÖêÜÄçàü ÇàíÄåàçÄ K Ç èàôÖÇõï èêéÑìäíÄï

The anticoagulants of indirect action during many years serve drugs of basic prophylaxis and therapy of thromboembolic episodes at cardiovascular, neurological, oncology, orthopaedic and other diseases, after surgical interventions and traumas, and also large bunch of the generically caused and acquired (secondary) thrombophilie. The contents of vitamin a1 in nutrition depend on a method of product preparation. The highest concentrations are found in dark green vegetables and grass: parsley, spinach, green turnip, and also in cabbage and lettuce. For achievement stable hypocoagulation at assignment of anticoagulants of indirect action the daily entering with nutrition of constant amounts of vitamin K (at a level 65-80 mkg/day) is necessary. Thus, a doctor at assignment of anticoagulants, is obliged to pay attention to character of a food and to inform patient about possible undesirable consequences at the use of products keeping high levels of vitamin a 1 .