Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Fish protein, particularly from fatty fish like salmon and mackerel, contains bioactive peptides and omega-3 polyunsaturated fatty acids (PUFAs) that have been studied for their beneficial effects on cardiovascular health, including the prevention of blood clots (thrombosis). The scientific basis primarily centers on omega-3 fatty acids (EPA and DHA), which have anticoagulant properties. These compounds can reduce platelet aggregation (the clumping together of blood cells that leads to clot formation), decrease blood viscosity, and promote vasodilation, thereby lowering the risk of abnormal clot formation. Several clinical and epidemiological studies have shown that diets rich in fish or fish oil are associated with a reduced incidence of thrombotic events such as heart attack and stroke. However, most of the research focuses on fish oil and omega-3 supplements rather than fish protein per se. Some studies suggest that specific peptides derived from fish protein may also inhibit platelet aggregation and modulate coagulation factors, but this evidence is less robust and less widely replicated. Therefore, while there is a moderate level of scientific evidence supporting the use of fish-derived components in blood clot prevention, the clearest support is for omega-3 fatty acids rather than intact fish protein itself. More targeted research on fish protein peptides is needed to firmly establish their role in thrombosis prevention.

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