Garlic may reduce the risk of blood clots

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Studies have shown that garlic leads to a significant reduction in platelet aggregation, said in an interview, doctor Deborah Lee.

The doctor informed about the benefits of adding garlic to protect against the formation of blood clots. These blood clots that form in the blood vessels lay the foundation for serious health problems, from heart attacks to strokes. Garlic, according to the specialist, acts like anticoagulants, which dissolve harmful blood clots.

Deborah Lee added that a number of beneficial effects are associated with the use of garlic: in particular, the vegetable helps to lower blood pressure, improves health intestines Regarding its anti-coagulant properties, the doctor noted:

“Studies have shown that garlic leads to a significant decrease in the aggregation of platelets, as a result of which they stick together and form a blood clot. This effect is believed to be related to the action of ajoene, a sulfur-containing phytocompound found in the vegetable.”

In turn, according to the Archives of Internal Medicine, the use of garlic is beneficial for humans with cardiovascular diseases due to its cholesterol-lowering and anti-clotting properties. The researchers reported that the process by which platelets stick to each other at sites of blood vessel damage to form a clot was significantly reduced after taking garlic.

Who should not eat garlic. The doctor warned that garlic should not be taken in case of blood thinning or increased tendency to bleeding. In addition, people taking medications should consider that garlic can interact with some medications and change their effects.