Blood clot prevention foods
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Blood Clot Prevention Foods: Key Insights
Nattokinase from Natto: A Potent Antithrombotic Agent
Nattokinase (NK), derived from the traditional Japanese food Natto, is a powerful enzyme known for its blood-clot dissolving properties. Produced by the bacterium Bacillus subtilis during soybean fermentation, NK has been extensively studied for its cardiovascular benefits. Research highlights its significant fibrinolytic (anti-clotting) capacity, which has gained recognition in Western medicine. NK is currently undergoing clinical trials in the USA for atherothrombotic prevention, showcasing its potential as a natural antithrombotic agent1. Additionally, advancements in recombinant technology are paving the way for large-scale production of NK, potentially through edible plants, making it more accessible for oral delivery without the need for extraction and purification1.
Fish Diets: Catfish and Salmon Impact on Blood Clotting
Diets rich in catfish and salmon have been shown to positively influence blood clotting mechanisms. A study involving healthy young men demonstrated that consuming these fish prolonged bleeding and clotting times significantly. Specifically, catfish and salmon diets increased bleeding times by 66% and 57%, respectively, and clotting times by 25% and 31%, respectively2. These findings suggest that incorporating catfish and salmon into the diet can be beneficial for blood clot prevention, likely due to their high content of omega-3 fatty acids, which are known to improve platelet function and reduce clot formation.
Bacillus subtilis G8: Clot Lysis Activity
Another promising source of fibrinolytic enzymes is Bacillus subtilis G8, isolated from Japanese fermented Natto soybeans. This bacterium produces multiple fibrin-digesting proteins, which have been shown to effectively dissolve blood clots under physiological conditions. The clot lysis activity of Bacillus subtilis G8 was significantly higher at body temperature (37-40°C), supporting its potential use in functional foods aimed at preventing blood clots or aiding in blood health restoration3. This reinforces the role of fermented foods like Natto in cardiovascular health.
Conclusion
In summary, incorporating specific foods such as Natto, catfish, and salmon into the diet can play a significant role in blood clot prevention. Nattokinase from Natto and the fibrinolytic enzymes from Bacillus subtilis G8 offer potent natural antithrombotic properties, while the omega-3 fatty acids in catfish and salmon improve blood clotting times. These findings highlight the potential of functional foods in maintaining cardiovascular health and preventing thrombotic events.
Sources and full results
Most relevant research papers on this topic
Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease
Nattokinase (NK) is a promising oral antithrombotic agent for cardiovascular disease prevention, with potential for large-scale production and edible plants for oral delivery without extraction and purification.
Highly CitedEffect of catfish and salmon diet on platelet phospholipid and blood clotting in healthy men
Catfish and salmon diets prolonged bleeding times and clotting times in healthy men, suggesting that these fish may have a negative impact on platelet phospholipid fatty acid composition.
RCTClot Lysis Activity of Bacillus subtilis G8 Isolated from Japanese Fermented Natto Soybeans
Bacillus subtilis G8 isolated from Japanese fermented Natto soybeans shows potential in resolving blood clots, supporting its use in functional foods for blood health restoration.
In Vitro StudyRivaroxaban Versus Vitamin K Antagonist in Antiphospholipid Syndrome
Rivaroxaban is not as effective as warfarin in preventing blood clots in patients with antiphospholipid antibody syndrome.
RCT
Rigorous JournalRutin- potent natural thrombolytic agent
Rutin, a natural substance found in buckwheat, Rheum species, and asparagus, effectively prevents blood clot formation and could potentially save thousands of lives.
The regulation of natural anticoagulant pathways
The protein C anticoagulant pathway links inflammation and coagulation, preventing blood clot formation through the conversion of thrombin into a protein C activator.
Highly CitedQuantitative structural mechanobiology of platelet-driven blood clot contraction
Platelet filopodia pull "hand-over-hand" on fibrin fibers to compact them into bundled agglomerates, essential for wound healing, hemostasis, and thrombosis.
Highly CitedAstraZeneca vaccine: Blood clots are “extremely rare” and benefits outweigh risks, regulators conclude
The AstraZeneca vaccine has a very low risk of blood clots, and its benefits outweigh the risks, with the vaccine preventing more intensive care admissions than the risk of blood clots from the combined oral contraceptive pill.
Rigorous JournalAn implantable blood clot–based immune niche for enhanced cancer vaccination
The implantable blood clot-based cancer vaccine effectively induces a robust anticancer immune response, effectively inhibiting tumor growth in B16F10 and 4T1 tumor models.
Highly CitedKinetics and mechanics of clot contraction are governed by the molecular and cellular composition of the blood.
Clot contraction is influenced by platelets, calcium, and other factors, with red blood cells impairing contraction and reducing elasticity.
In Vitro StudyHighly Cited