Synopsis

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

Allium refers to a genus of plants that includes garlic (Allium sativum), onion (Allium cepa), and others. There is scientific evidence to suggest that certain Allium species, particularly garlic, may have a role in the prevention of blood clots due to their antiplatelet and antithrombotic properties. Several in vitro and animal studies, as well as some human trials, have indicated that garlic can inhibit platelet aggregation and modulate coagulation factors, which could theoretically help reduce the risk of thrombosis. The active compounds believed to contribute to these effects include allicin and other sulfur-containing constituents found in garlic and, to a lesser extent, in other Allium species.

However, most of the scientific research is centered on garlic specifically, rather than unspecified or all Allium species. The evidence in humans is mixed, with some clinical trials showing modest benefits and others failing to demonstrate significant effects. The quality of evidence is generally low to moderate, with small sample sizes and variable methodologies. No major health organizations currently recommend Allium supplementation specifically for the prevention of blood clots, and it is not considered a substitute for established anticoagulant therapies. Overall, while there is some scientific basis for the use of Allium (especially garlic) in supporting blood clot prevention, the strength of the evidence is limited, and its use should be seen as adjunctive at best.

More about Allium (unspecified)
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Other ingredients used for Blood Clots (prevention of)

Other health conditions supported by Allium (unspecified)

Products containing Allium (unspecified)