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

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Synopsis

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

Flavones, a class of flavonoids found in various fruits, vegetables, and medicinal plants, have been investigated for their potential to prevent blood clots (antithrombotic effects). Scientific studies, mostly in vitro and animal models, suggest that certain flavones (such as apigenin, luteolin, and baicalein) may inhibit platelet aggregation and modulate blood coagulation pathways. These actions are attributed to their antioxidant properties, ability to downregulate pro-thrombotic factors, and influence on enzymes involved in clot formation (e.g., thromboxane synthase inhibition). For example, baicalein, derived from Scutellaria baicalensis, has shown anticoagulant effects in animal models by prolonging clotting times and reducing platelet aggregation. However, most of this evidence is preclinical; robust clinical trials in humans are limited or lacking. Epidemiological studies have observed that diets high in flavonoids are associated with lower cardiovascular risk, but these findings do not isolate flavones specifically nor directly establish efficacy for blood clot prevention. Therefore, while there is scientific interest and plausible mechanisms, the current human evidence is insufficient to strongly support the use of flavones for blood clot prevention, and they should not replace established antithrombotic therapies. Further clinical research is needed to confirm efficacy and safety in humans.

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