Blood clot prevention and treatment reduces the risk of stroke, heart attack and pulmonary embolism. Heparin and warfarin are often used to inhibit the formation and growth of existing thrombi; the former binds to and activates the enzyme inhibitor antithrombin III, while the latter inhibits vitamin K epoxide reductase, an enzyme needed to synthesize mature clotting factors.
editRecent studies
Recent research shows that chemicals found in certain foods as onions, apples and oranges could help prevent blood clots. Researchers claim that rutin found in black and green teas also could help prevent the formation of clots and therefore could help in future treatments to protect against strokes and heart attacks.2
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