Synopsis

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

Tea, particularly green and black tea, has been investigated for its potential role in the prevention of blood clots (thrombosis) due to the presence of bioactive compounds known as polyphenols—especially flavonoids like catechins. Several epidemiological studies and laboratory experiments have suggested that these compounds may exhibit antithrombotic properties. Laboratory research indicates that tea polyphenols can inhibit platelet aggregation, a key step in the formation of blood clots, and may also improve endothelial function, which is important for vascular health. For example, some in vitro and animal studies have shown that green tea catechins can decrease platelet stickiness and reduce the risk of clot formation.

However, human clinical evidence is limited and somewhat inconsistent. Some observational studies have linked regular tea consumption with a reduced risk of cardiovascular events, which can be related to clot formation, but these studies are subject to confounding factors. Few randomized controlled trials have directly assessed tea’s effect on blood clot prevention in humans, and the existing trials are generally small or of modest quality. As such, while there is a plausible biological mechanism and some supportive data, the overall strength of evidence is modest. Tea is not a substitute for clinically indicated antithrombotic therapies, but regular consumption may contribute modestly to vascular health as part of a healthy diet.

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