How do garlic compounds prevent dangerous blood clots?
Answer
By inhibiting platelet aggregation
A crucial cardiovascular benefit of garlic relates to its impact on blood rheology, specifically concerning clot formation. Garlic compounds possess properties that allow them to function similarly to a natural blood thinner, operating as an anti-coagulant agent. This effect is achieved primarily through the inhibition of platelet aggregation. Platelets are the small blood cells responsible for initiating the clotting cascade; by reducing their 'stickiness' or tendency to clump together, garlic helps prevent the dangerous formation of blood clots in vessels, thereby lowering the risk of thrombotic events such as strokes or heart attacks.
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