What are the foods that reduce the risk of blood clots

What are the foods that reduce the risk of blood clots
What are the foods that reduce the risk of blood clots

Circulation is one of the main functions in the body, without which life is unthinkable. When blood circulation is impaired for any reason, there is a huge risk of blockage of blood vessels, insufficient supply of tissues and organs with oxygen and nutrients, and this can increase the risk of death.

The transport of oxygen and nutrients to all organs and systems, tissues and cells is vital for maintaining the flow of all processes in the body. The synthesis, distribution of hormones, their transfer to the appropriate places where they can perform their functions also depends on blood circulation. Oxygen and nutrients, biochemicals cannot reach their ultimate goals if blood circulation is impaired.

According to Velin Clinics of America, cited by he althdigest.com, diet and nutrition can be a decisive factor in the normal functioning of the circulatory system. Normal blood circulation depends on the food we eat, and vice versa - unhe althy diet and lifestyle can be at the root of problems with blood circulation, clot formation and blockage of blood vessels.

The formation of blood clots happens when proteins, platelets, and other blood cells stick together and form a sticky hard mass that gets stuck in large blood vessels. These clots disrupt normal blood circulation and block the transfer of oxygen and nutrients. This disrupts the functions of organs and systems important to he alth and life, which can lead to poor he alth and death.

According to WebMD, there are some foods that are especially helpful in preventing blood clots. These foods have a blood-thinning effect, which improves blood circulation and tissue supply with oxygen and nutrients.

Among these foods are fish, whole grains, nuts, olive oil, he althy fats, lots of vegetables and fruits. Regularly including them in the menu and making them the main focus of the diet decreases the risk of blood clots.

According to the US Centers for Disease Control and Prevention, hot red pepper is a great example of a food that reduces clotting. The active ingredient in chili peppers, capsaicin, has anti-clotting and anti-inflammatory properties that improve blood circulation and prevent blood clots, while reducing tissue inflammation in blood vessels and the heart.

Inclusion of hot pepper in the diet also has a positive effect on the metabolism. Thanks to its thermal effect, hot pepper accelerates metabolism and contributes to fat burning.

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