Foods that have anticoagulant properties
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Marine Foods with Anticoagulant Properties
Research shows that certain marine foods contain compounds with strong anticoagulant effects. Polysaccharides extracted from Laminaria japonica (a type of seaweed) have been found to significantly prolong blood clotting times, especially specific fractions like LJP06 and LJP08, which act by inhibiting intrinsic factor Xase. These compounds may offer anticoagulant benefits with a lower risk of bleeding, making them promising for use in functional foods and therapies . Similarly, a sulfated mannogalactan derived from Chlorella pyrenoidosa (a microalga) has demonstrated potent anticoagulant activity by inhibiting intrinsic tenase, suggesting it could serve as a safer alternative to traditional heparin-like drugs . Additionally, a heptapeptide isolated from oysters (Crassostrea gigas) has shown the ability to inhibit thrombin, thereby preventing the conversion of fibrinogen to fibrin and prolonging clotting time, which may help prevent thrombosis .
Plant-Based Foods and Herbal Products Affecting Anticoagulation
Several plant-based foods and herbs can influence blood coagulation. Garlic, ginseng, ginger, and ginkgo are noted for their potential to increase bleeding risk when consumed with anticoagulant medications, due to their natural anticoagulant properties 57. Ginger, even in small amounts, can enhance the effects of warfarin, a common anticoagulant drug, increasing the risk of bleeding . Mango, when consumed in large quantities, may also potentiate the effects of warfarin .
Foods That May Reduce Anticoagulant Effectiveness
Green leafy vegetables, which are high in vitamin K, can reduce the effectiveness of vitamin K antagonist anticoagulants like warfarin. Patients on these medications are advised to maintain a consistent intake of such vegetables to avoid fluctuations in drug efficacy 357. St. John’s wort, a popular herbal supplement, can diminish the effect of both traditional and direct oral anticoagulants and should be avoided by patients on these therapies 367.
Other Foods and Their Interactions
Cranberry juice, up to moderate daily amounts, appears to be safe for patients on warfarin, while grapefruit juice in small quantities is unlikely to interact with oral anticoagulants . However, the evidence for many other foods and their direct anticoagulant properties or interactions with anticoagulant drugs remains limited and sometimes conflicting 36.
Conclusion
Certain foods, especially marine-derived polysaccharides and peptides from seaweed, microalgae, and oysters, have demonstrated direct anticoagulant properties. Plant-based foods and herbs like garlic, ginger, ginseng, and ginkgo can also enhance anticoagulation, while vitamin K-rich vegetables and St. John’s wort may reduce the effectiveness of anticoagulant drugs. Patients using anticoagulant medications should be aware of these interactions and consult healthcare professionals for guidance on diet and supplement use to ensure safe and effective therapy 3567.
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