Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Polyphenols are a diverse group of plant-derived compounds found abundantly in foods such as fruits, vegetables, tea, coffee, and wine. Scientific evidence suggests that certain polyphenols possess antithrombotic properties, which may contribute to the prevention of blood clots (thrombosis). Laboratory and animal studies have demonstrated that polyphenols, including flavonoids and phenolic acids, can inhibit platelet aggregation, reduce blood viscosity, and modulate endothelial function—mechanisms relevant to blood clot prevention. For example, resveratrol (found in grapes and red wine), catechins (in green tea), and quercetin (in various fruits and vegetables) have shown these effects in controlled studies. Human clinical trials are more limited but have provided some evidence that diets high in polyphenol-rich foods may be associated with reduced markers of platelet activation and lower risk of thrombotic events. However, the majority of research focuses on polyphenol-rich foods or extracts rather than isolated, unspecified polyphenols, and results are sometimes inconsistent due to differences in study design and polyphenol composition. Overall, while there is moderate scientific support for the antithrombotic effects of certain polyphenols, conclusive evidence for the prevention of blood clots in humans remains incomplete, and more clinical trials are needed to clarify efficacy and optimal dosing.

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