How to prevent blood clots that block blood vessels? Eat this food frequently

To prevent cardiovascular and cerebrovascular diseases that can threaten life, it is necessary to prevent the formation of blood clots. When blood vessels are blocked by blood clots, it can cause fatal damage to the heart and brain. How can this be prevented?

Thrombosis is classified into two types based on the site of formation. If a blood clot forms in the arteries that carry blood from the heart to the body's organs and capillaries, it is called 'arterial thrombosis.' If a blood clot forms in the veins that return blood from the entire body to the heart, it is called 'venous thrombosis.' Since blood flow in arteries is faster and less likely to stagnate compared to veins, venous thrombosis occurs more frequently than arterial thrombosis.

Blood clots form for various reasons. Arterial thrombosis is mostly caused by atherosclerosis, which hardens the arteries. When atherosclerosis is present, the endothelial cells lining the blood vessels are damaged, leading to the adhesion of blood platelets, macrophages, granulocytes, and fibroblasts, resulting in clot formation. These can occur in organs such as the heart and brain, or anywhere in the body's arteries. The main causes of venous thrombosis are threefold: congenital blood clotting tendencies, damage to the endothelial cells as seen in arterial thrombosis, and slowed blood flow. For example, sitting for long periods prevents the muscles that compress the veins from moving, which slows blood flow. When blood does not circulate quickly and stagnates in one place, venous thrombosis is more likely to develop. It most commonly occurs in the calves and thighs.

If arterial thrombosis causes cerebral infarction, symptoms such as difficulty breathing, paralysis, visual disturbances, and loss of consciousness may occur. If venous thrombosis is present, swelling, pain, and warmth may be felt in one calf. The veins in the leg may appear swollen or protruding, and pain may be experienced in the calf muscles when the foot is elevated. Pressing and releasing the skin over the shin with a finger may leave a deep indentation that persists. Individuals at high risk for thrombosis should consider undergoing treatment for deep vein thrombosis even if they have no specific symptoms. ▲People with a family history of thrombosis ▲Those over 60 years old ▲People who have undergone surgery for cancer or other conditions ▲Obese individuals ▲People hospitalized for an extended period are classified as high-risk groups. Thrombosis can be diagnosed through vascular ultrasound, computed tomography (CT), magnetic resonance imaging (MRI), and other imaging techniques.

Eating foods that suppress thrombosis formation regularly can also be helpful.

The first is tomato. Lycopene, an antioxidant compound found abundantly in tomatoes, helps prevent blood clots. According to a study published in the American Journal of Clinical Nutrition, consuming tomato extract significantly reduces platelet aggregation in the blood within three hours. Platelets, a type of blood cell, clump together to form blood clots. The research team from the University of Edinburgh in the UK stated, "Tomatoes may help prevent cardiovascular diseases by reducing platelet activation and contribute to lowering the risk of thrombosis." Additionally, maintaining blood pressure at appropriate levels prevents damage to blood vessels and reduces the risk of blood clot formation. Tomatoes are also rich in potassium, which aids in blood pressure regulation.

Schisandra berries also help break down blood clots. A study published in the Journal of Korean Society of Food Science and Nutrition reported that fermented Schisandra extract, which has a slightly acidic pH, exhibited blood clot dissolving effects. When the fermented extract was reacted with blood clots at 37°C, a temperature similar to body temperature, for 30 minutes, it was confirmed that the clot dissolving ability improved as the concentration increased. The fermented Schisandra extract can be diluted with water and consumed.

Mushrooms also help prevent blood clots. According to research on the functionality of mushrooms by the Korean Mycological Society, among mushrooms, scaly mushrooms and chaga mushrooms showed thrombolytic activity in water extracts. It has also been revealed that the divine mushroom contains substances that dissolve blood clots. These mushrooms can be boiled in water and consumed as a tea.

<Source: Health Chosun>