Spices Block Killer Blood Clots

Herb and spice consumption could well play a significant role in the prevention of heart attacks and strokes according to scientists at the Central Food Technological Research Institute in India.

Writing in the July 2009 edition of the journal, Prostaglandins Leukot Essent Fatty Acids the scientists describe how they tested the anti-clotting properties of several compounds found in a number of well-known spices.

In this laboratory-based experiment, the researches tested different spice compounds to see how effective they were in preventing abnormal platelet aggregation (platelet stickiness). The substances they found that were most effective in inhibiting clotting were eugenol (found mainly in clove and allspice) capsaicin (found mainly in chilies and red peppers), piperine (from black pepper), curcumin (from turmeric), cinnamaldehyde (from cinnamon), quercetin (onions, garlic, chilies) and allyl sulphide (garlic).

Platelets are the blood cells that are responsible for initiating clotting when we are injured. Although this is an essential component of survival physiology it can work against us when we have a heart attack or thrombotic stroke. If one of these unfortunate incidents takes place, platelets initiate thrombus formation by accumulating in the arteries where the initial cardiac or cerebral event begins.

If unchecked, platelet aggregation results in the formation of a thrombus that completely blocks the artery concerned. This type of clot formation is the cause of a heart attack or thrombotic stroke and is the reason why high risk patients are usually advised to take low dose aspirin or similar drugs. Apart from their preventive properties these agents can actually stop a thrombus from developing during the early stage of a heart attack - the reason why aspirin is the first drug that is given to a conscious patient who is having a heart attack.

While aspirin may still be the drug of choice when it comes to preventing heart attacks and strokes, this research shows that spices are the FOODS of choice in this regard. The authors of the study found that eugenol was the strongest of the anti-clotting spice-derived compounds and that it was far more effective than aspirin in preventing platelet aggregation.

The problem with aspirin is that it has a major side effect - intestinal bleeding. Eugenol extract in large doses can be toxic but it is safe when used as part of its mother spice in quantities called for in normal recipes.

Although scientists are not suggesting that either capsaicin or eugenol (or their parent spices) should replace aspirin as anti-clotting agents, this valuable piece of research has now uncovered yet more health promoting attributes of a number of spice-based compounds. Apart from eugenol, spices contain a number of other phytonutrients that have anti-clotting activity. And there are many other studies to show that, when eaten as part of a healthy diet, herbs and spices play an important role in protecting us from sticky platelets and the other pathological processes that underlie cardiovascular disease.

References:

Spice active principles as the inhibitors of human platelet aggregation and thromboxane biosynthesis Prostaglandins Leukot Essent Fatty Acids. 2009 Jul;81(1):73-8. 2009 Jun 6. .Raghavendra RH, Naidu KA.