Are there fruits and vegetables that reduce formation of blood clots?

Blood clots are lumps of blood that develop in the blood vessels and capable of travelling into the lungs, heart and the brain. The blood clots are also responsible for causing certain conditions such as angina, stroke, deep vein thrombosis, arterial embolism, pulmonary embolism, heart attack and renal vein thrombosis.

If an individual suffered from any of these conditions or face a high risk, the doctor will prescribe anticoagulants or blood thinners in order to minimize the risk for the formation of blood clots. In most cases, the doctor will prescribe an aspirin that is taken once a day in order to minimize the risk for blood clotting. Additionally, aside from these medications, there are also fruits and vegetables that can help minimize the risk for the formation of blood clots. If you want to learn ways in order to properly manage blood clots as well as reducing the risk, all you have to do is to enroll in a first aid course today.

Foods rich in omega-3 fatty acids

The omega-3 fatty acids are vital nutrients that help in controlling the normal blood clotting process. Most believe that in order to acquire omega-3 fatty acids, they have to consume a diet that is rich in fish. Even though fish is considered as a good source of omega-3 fatty acids, it is also present in vegetables such as kale, Brussels sprouts, salad greens and spinach.

Foods rich in salicylates

Aspirin is given a day in order to minimize the risk for blood clotting. The components present in aspirin responsible for reducing the risk for blood clotting are the salicylates. They are also present in various vegetables and fruits such as oranges, apricots, pineapple, blackberries, plums, blackcurrant, prunes, blueberries, raspberries, raisins, grapes, strawberries, tangerines, cranberries, olives, hot peppers, chicory, radishes and tomatoes.

Foods rich in vitamin E

In a study conducted, it focused on the effects of vitamin E on the formation of blood clots. It was discovered that vitamin E is capable of inhibiting platelets which are the cells responsible for clotting from forming clots and also works as a natural anticoagulant. Vitamin E is present in various oils as well as in broccoli, spinach, mango, kiwifruit and tomatoes.

Considerations to bear in mind

Even though vegetables and fruits are part of a well-balanced diet, the addition of too many vegetables and fruits that possess natural blood thinning properties can lead to complications. If an individual is being treated using anticoagulants, he/she must reduce intake of these fruits and vegetables since they can increase the risk for bruising and bleeding. A doctor must be consulted and make sure that the individual will disclose all the medications taken and the regular diet so that the proper adjustments on the medications as well as with the dietary intake can be carried out.

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