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

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Synopsis

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

Garlic (Allium sativum) has a long-standing history in traditional medicine for supporting cardiovascular health, including the prevention of blood clots. Scientific research has investigated garlic’s potential antithrombotic and antiplatelet effects, which are mechanisms by which blood clot formation can be reduced. Laboratory studies and some small clinical trials have demonstrated that compounds in garlic—such as allicin and ajoene—can inhibit platelet aggregation, a key process in clot formation. For example, ajoene has been shown in vitro to block platelet aggregation induced by various stimuli.

However, human studies are limited and often small in scale. Some clinical trials suggest modest antiplatelet effects with garlic supplementation, while others show negligible or inconsistent results. Systematic reviews and meta-analyses have generally concluded that while garlic may have a mild effect on platelet aggregation and fibrinolytic activity, the evidence is not strong or consistent enough to recommend garlic as a primary means of preventing blood clots, especially in place of established medical therapies. Safety is also a consideration, as garlic can increase bleeding risk, particularly when combined with anticoagulant medications.

In summary, while there is scientific rationale and preliminary evidence supporting garlic’s potential to help prevent blood clots, the overall quality and consistency of the evidence is moderate at best, meriting a rating of 2 out of 5 for scientific support.

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