‘Anti-inflammatory’ citrus fruits can strengthen blood vessels and ‘prevent’ blood clots
Blood clots can set the stage for serious health problems, from heart attacks to strokes. While drugs called anticoagulants are great at dissolving harmful blood clots, citrus fruits can also have a few tricks up their sleeve. The expert shared that small fruits can erect a barrier against jelly-like lumps.
Whether you’re juicing them for a refreshing drink or simply drinking them, citrus fruits offer more than their characteristic savory taste.
From boosting vitamin C levels to anti-cancer properties, colorful foods have a variety of health benefits.
What’s more, Natalia Komova, RD and fitness expert at JustCBD, shared that these popular fruits may reduce the risk of harmful blood clots.
Komova said: “Citrus fruits like oranges, lemons and grapefruits can help strengthen blood vessels and prevent blood clots.
READ MORE: A 33-year-old man sees his cholesterol drop by 52.8% in “weeks” after making simple dietary adjustments.
“They are rich in vitamin C, which is an antioxidant that helps strengthen blood vessels and prevent damage to their walls. This can reduce the risk of blood clots in the first place.
“In addition, citrus fruits contain flavonoids, which are plant compounds with anti-inflammatory and anti-clotting properties.
“These flavonoids may help reduce inflammation in the body, which may also reduce the risk of blood clots.”
Don’t take the expert’s word for it, as a study published in the Pakistan Journal of Pharmaceutical Sciences also supports this claim.
The research team decided to evaluate the effects of lemon on various blood parameters and clotting.
Previous data suggested that the yellow fruits have properties that prevent blood clots from clotting and breaking down.
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This study used both in vitro and in vivo approaches, meaning it was conducted in a controlled environment such as a test tube or petri dish, as well as in living organisms.
In in vivo testing, lemons were administered at three different doses: 0.2 ml/kg, 0.4 ml/kg and 0.6 ml/kg to healthy rabbits.
The 0.4 ml dose was the most potent, causing prolonged bleeding and thrombin activation time.
Thrombin clots blood by activating cells called platelets and breaking down a protein called fibrinogen to form fibrin, which eventually forms a mesh that blocks blood flow.
In addition, a small amount of food reduced the concentration of fibrinogen and inhibited platelet aggregation, which explains how platelets stick together to form a blood clot.
The researchers concluded that lemon offers an “anti-thrombin component” and may help prevent blood clots.
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