Evidence supporting the use of: Flavanoid (mixture)
For the health condition: Blood Clots (prevention of)

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavonoids are a class of polyphenolic compounds found abundantly in fruits, vegetables, tea, and other plant-based foods. There is moderate scientific evidence suggesting that certain flavonoids may help reduce the risk of blood clots through several mechanisms, including inhibition of platelet aggregation, improvement of endothelial function, and reduction of inflammation. Observational studies have associated higher dietary flavonoid intake with a lower risk of cardiovascular events, some of which are related to blood clot formation. Laboratory and animal studies have demonstrated that specific flavonoids, such as quercetin and rutin, can inhibit platelet activation and support vascular health.

However, clinical trial data directly supporting the use of flavonoid mixtures for the prevention of blood clots in humans are limited and often inconsistent. Some randomized controlled trials with isolated flavonoids or flavonoid-rich extracts have shown modest benefits in biomarkers related to clotting, but these findings do not yet translate into strong recommendations for flavonoid supplementation specifically for blood clot prevention. Major clinical guidelines do not currently recommend flavonoids as a primary preventive therapy for thrombosis. Overall, while there is a plausible scientific rationale and some supporting evidence, the strength of this evidence is limited, meriting a moderate rating.

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