Ginger is diluted like normal blood. Due to its aromatic aromas, it is a very popular flavor, or often sweetened and chocolate, a sweet snack.
In an Australian study conducted in 2003, the coagulation of the activity of the isolated ginger was evaluated. Ginger substances weaken the blood better than aspirin.
Since ginger-free substances are not eaten, but are generally a piece of whole ginger, no ginger is taken with, of course, large amounts of ginger material that glows in the blood, and then the clotting effect of the ginger. the blood of the inhibiting effect does not rotate strongly.
However, regular consumption of ginger may contribute to the presence of healthy blood in any case, especially since it still has strong antioxidant capacities that make it good for blood vessels and the heart.
The natural product Zinopin, for example, consists of a combination Slimfast Keto of ginger extract and Pycnogenol (pine bark extract). Although Zynopene was ostensibly advertised as a treatment for nausea (travel sickness, pregnancy illness, nausea after surgery, etc.). However, it was also developed to prevent the recurrence of deep vein thrombosis when traveling.
In the development of Dr. John Scar, a leading vascular surgeon, who wrote in a publication that at least one in ten travelers have venous disease. “The extract of ginger and pine bark reduces the permeability of microvascular vessels, promotes blood flow and reduces blood clotting,” Scar said.
A study published in the journal Clinical Clotting / Journal of Veins confirmed that Scurr’s opinions showed that Pycnogenol promotes blood circulation, prevents edema and reduces the risk of DVT.
Cinnamon also has an anticoagulant effect, but also mainly in the form of extracts, such as: cinnamon oil or cinnamic distillates. An extract of cinnamon (cinnamon tea) did not have the effect of thinning the blood. This also indicates that the specific components of cinnamon should be taken in high doses to achieve a medical effect.
Cayenne pepper (capsaicin)
An Australian study in 2014 showed that scouts, the hot ingredient in chile (also called chile), can act as natural blood markers and delay the development of thrombosis.
Stargrove, Treasure and McKee explain the book “Herbs, nutrients and pharmacological interactions: clinical impacts and treatment strategies” that chili has blood thinning properties, but only in high doses or in the form of isolated capsaicins as a dietary supplement.
According to an article by Kritchevsky of the Wistar Institute of Anatomy and Biology in Philadelphia (published in 2003 in Trends in Food Science and Technology), garlic has many beneficial properties with respect to the health of blood vessels and blood:
It is said that garlic reduces cholesterol and inhibits blood pressure and coagulation, or to dissolve blood clots, so that the small tubercle affects all the factors that lead to heart disease. Unfortunately, there is no consistent data on an appropriate dose.
In addition, there are almost no recent studies that specifically refer to garlic as a natural anticoagulant. Rather, as part of a healthy diet, it is recommended to prevent atherosclerosis (for example, in the review of the molecular nutrition and food of the Israeli scientists of 2007).