Evidence supporting the use of: Flavanols (various)
For the health condition: Blood Clots (prevention of)

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Synopsis

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

Flavanols, a subgroup of flavonoids found abundantly in foods like cocoa, tea, apples, and berries, have been studied for their cardiovascular benefits, including their potential role in blood clot prevention. Scientific evidence suggests that flavanols may exert antithrombotic effects primarily through improvement of endothelial function, reduction of platelet aggregation, and modulation of blood flow. Several in vitro studies and small clinical trials have shown that consumption of flavanol-rich foods can decrease platelet activation and aggregation, which are key steps in the formation of blood clots.

For example, cocoa flavanols have been demonstrated to reduce platelet reactivity and increase nitric oxide bioavailability, which helps maintain vessel dilation and inhibits clot formation. Green tea catechins, another type of flavanol, have also been observed to inhibit platelet aggregation in laboratory and animal studies. However, the clinical significance of these effects in terms of actual reduction in thrombotic events (such as deep vein thrombosis or stroke) in humans is less well established. Most studies are small, short-term, and often use surrogate endpoints rather than clinical outcomes.

In summary, while there is mechanistic and preliminary clinical evidence that flavanols may help prevent blood clots, the overall strength of evidence is modest, and larger, well-controlled clinical trials are needed. Therefore, flavanols should not be relied upon as a primary therapy for blood clot prevention, but may provide some ancillary benefit as part of a heart-healthy diet.

More about flavanols (various)
More about Blood Clots (prevention of)

Products containing flavanols (various)

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