Foods with anticoagulant properties
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Marine Foods with Natural Anticoagulant Properties
Research has identified several marine foods as sources of natural compounds with anticoagulant effects. For example, a heptapeptide derived from oyster (Crassostrea gigas) has been shown to inhibit thrombin activity, prolong clotting time, and reduce the risk of thrombosis, suggesting its potential as a food-derived anticoagulant for thrombosis prevention . Similarly, polysaccharides extracted from the seaweed Laminaria japonica, especially certain purified fractions, have demonstrated strong anticoagulant activity by prolonging activated partial thromboplastin time (APTT) and selectively inhibiting intrinsic factor Xase, which may lower bleeding risk . Another marine source, the microalga Chlorella pyrenoidosa, provides a sulfated mannogalactan polysaccharide that exhibits potent anticoagulant activity by inhibiting intrinsic tenase, offering a possible alternative to heparin-like drugs .
Plant-Based Foods and Herbal Products Affecting Anticoagulation
Certain plant-based foods and herbs can influence blood coagulation, either by enhancing or reducing the effects of anticoagulant medications. Foods high in vitamin K, such as green leafy vegetables, can decrease the effectiveness of vitamin K antagonist drugs like warfarin, so patients are advised to maintain a consistent intake of these vegetables to ensure stable anticoagulation 3678. On the other hand, foods and herbs like garlic, ginseng, ginger, and ginkgo may increase the risk of bleeding when consumed with anticoagulants, and caution is recommended 68. Ginger and mango, in particular, have been noted to potentiate the effects of warfarin, increasing the risk of over-anticoagulation .
Food-Drug Interactions with Oral Anticoagulants
Interactions between foods and oral anticoagulants are clinically significant. For vitamin K antagonists, the main concern is the intake of vitamin K-rich foods, which can counteract the drug’s effect 3678. For direct oral anticoagulants (DOACs), while initially thought to have minimal food interactions, some foods and herbal supplements—such as St. John’s wort—can reduce their effectiveness and should be avoided 358. Other foods, like cranberry juice and grapefruit juice, have been studied, with evidence suggesting that moderate consumption is generally safe for patients on warfarin or DOACs .
Dietary Recommendations for Individuals on Anticoagulant Therapy
For those taking anticoagulant medications, it is important to:
- Maintain a consistent intake of vitamin K-rich foods (e.g., green leafy vegetables) 3678.
- Avoid or use caution with foods and herbs that may increase bleeding risk, such as garlic, ginseng, ginger, and ginkgo 68.
- Avoid St. John’s wort, as it can reduce the effectiveness of both warfarin and DOACs 358.
- Inform healthcare providers about any changes in diet or use of herbal supplements .
Conclusion
Several foods, especially those from marine sources like oysters, seaweed, and microalgae, contain natural compounds with anticoagulant properties. Additionally, the interaction between plant-based foods, herbs, and anticoagulant medications is significant and requires careful dietary management to ensure safety and effectiveness. Consistency in dietary habits and communication with healthcare providers are key for individuals using anticoagulant therapies.
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