British Heart Foundation: Understanding blood clots
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Blood clots can lay the groundwork for serious health problems, ranging from heart attacks to strokes. While medicines called anti-coagulants are great at dissolving the harmful clots, citruses could also have a few tricks up their sleeves. An expert has shared that the small fruits could erect a barrier against the gel-like clumps.
Whether you use their juice to create a refreshing drink or tuck straight in, citrus fruits offer more than their characteristic zesty taste.
From boosting your levels of vitamin C to offering anti-cancer powers, the colourful foods are packed with various health benefits.
What’s more, Nataly Komova, RD and fitness expert at JustCBD, shared that these popular fruits could reduce your risk of harmful blood clots.
Komova said: “Citrus fruits, such as oranges, lemons, and grapefruits can help to strengthen blood vessels and prevent blood clots.
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“They are rich in vitamin C, which is an antioxidant that helps to strengthen blood vessels and prevent damage to their walls. This can reduce the risk of blood clots forming in the first place.
“Additionally, citrus fruits contain flavonoids, which are plant compounds that have anti-inflammatory and anti-clotting properties.
“These flavonoids can help to reduce inflammation in the body, which can also lower the risk of blood clots.”
Don’t just take the expert’s word for it, as research published in the Pakistan Journal of Pharmaceutical Sciences also backs this claim.
The research team decided to evaluate the effects of lemon on different blood parameters and clotting.
Previous evidence had suggested that the yellow fruit offers anti-clotting and clot-breaking properties.
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This study used both in-vitro and in-vivo approaches, meaning it was conducted in controlled environment, such as a test tube or petri dish, as well as on living organisms.
The in-vivo testing saw lemons being administered at three different doses: 0.2ml/kg, 0.4ml/kg and 0.6ml/kg to healthy rabbits.
The 0.4-mililitre dose proved the most potent, bringing about prolonged bleeding and thrombin activation time.
Thrombin clots blood by activating cells called platelets and chopping up a protein called fibrinogen to form fibrin, which eventually forms a mesh that impedes the flow of blood.
Furthermore, the small food reduced fibrinogen concentrations and inhibited platelet aggregation, which details the way platelets clump together to form a blood clot.
The researchers concluded that lemon offers “an anti-thrombin component” and could help prevent blood clots.
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