Synopsis

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

Polyphenols are a diverse group of naturally occurring compounds found in plants, including flavonoids, phenolic acids, stilbenes, and lignans. There is some scientific evidence to suggest that polyphenols may have a role in the prevention of blood clots (thrombosis), primarily due to their anti-inflammatory, antioxidant, and antiplatelet properties. Several in vitro and animal studies, as well as a limited number of human clinical studies, have demonstrated that certain polyphenols (such as those found in green tea, red wine, cocoa, and berries) can inhibit platelet aggregation and modulate various pathways involved in blood coagulation. For example, resveratrol (a polyphenol in red wine) and epigallocatechin gallate (EGCG, found in green tea) have both been shown to reduce platelet activation and aggregation in laboratory settings.

However, the overall quality and quantity of clinical evidence in humans are limited, with most studies being small, short-term, and often using isolated compounds or extracts rather than whole food sources. There is also a lack of consensus regarding effective dosages and long-term safety. Therefore, while there is emerging scientific support for the potential of polyphenols in blood clot prevention, this evidence is not yet robust or conclusive enough to warrant clinical recommendations. Polyphenols should not be considered a primary or sole intervention for the prevention of blood clots, especially in individuals at high risk, without the guidance of a healthcare professional.

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