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Leon Bloch, M.D.; James Kosse, M.D.; Heinrich Necheles, M.D., Ph.D.
JAMA. 1937;109(3):204. doi:10.1001/jama.1937.92780290002007a.
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Markedly increased coagulability of the blood of man and dog following ingestion of protein was reported in 1927 by Mills and one of us.1 Unaware of the literature on this subject, Bürger and Schrade2 repeated our work and confirmed it; they also found that histidine shortens blood clotting time considerably and believe that this may explain beneficial effects of histidine therapy which they observed in bleeding peptic ulcer.3

Our experience has been that small amounts of protein have very little effect on clotting time, and, since the dose of histidine employed by the German workers was only 5 cc. of a 4 per cent solution of laevo-histidine monohydrochloride (Larostidin), we did not feel that the reported effect of histidine on clotting time was due to a generic effect of amino acids but to a specific hitherto unknown property of that compound. Therefore the clotting time was measured


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