Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavonols, a subclass of flavonoids found in many fruits, vegetables, tea, and wine, have attracted scientific interest for their potential role in preventing blood clots (thrombosis). The primary rationale for their use is based on their antioxidant, anti-inflammatory, and antiplatelet activities observed in laboratory and some clinical studies. Flavonols such as quercetin and kaempferol have demonstrated the ability to inhibit platelet aggregation in vitro, which is a key process in the formation of blood clots. Additionally, some animal studies suggest that flavonols can modulate the function of blood vessels and reduce the risk of thrombosis by improving endothelial function and decreasing oxidative stress. However, human clinical evidence remains limited and somewhat inconsistent. While some small-scale studies and epidemiological data suggest that diets rich in flavonols are associated with a lower risk of cardiovascular events (including those related to blood clots), large, well-controlled clinical trials specifically focusing on blood clot prevention are lacking. Furthermore, the effects observed in laboratory settings may not directly translate to significant clinical benefit in humans due to differences in bioavailability and metabolism. In summary, while there is scientific rationale and some supportive evidence for the use of flavonols in the prevention of blood clots, the overall quality and strength of the evidence is moderate to low, warranting a rating of 2 out of 5. More rigorous human studies are needed to make firm recommendations for their use in this context.

More about flavonols
More about Blood Clots (prevention of)

Other ingredients used for Blood Clots (prevention of)

Other health conditions supported by flavonols

Products containing flavonols