Flavonoid reduce platelet aggregation

Platelets and leukocytes contribute to arterial thrombosis and to inflammatory processes. An increasing number of foods have been reported to have platelet-inhibitory actions, and research with a number of (-) epicatechin and (+)-catechin, flavan-3-ols (flavanols) rich foods, including cocoa and chocolate, suggests that these foods may provide some protection against thrombosis.

Flavanols are also commonly found in other foods and beverages including grapes and tea.

Procyanidins with as many as 10 flavanol subunits have been identified in cocoa and chocolate. Studies with subjects given flavanol- and procyanidin-rich foods have reported positive vascular effects including increased plasma antioxidant status, improved endothelium function, and reduced platelet reactivity.

Regular consumption of flavanols and procyanidins from cocoa, in a range easily accommodated in a normal diet, increased plasma concentrations of epicatechin and catechin, but there were no effects on markers of oxidation.

Similarly, study found that after the consumption of 25 g chocolate, supplying 220 mg flavanols and procyanidins, there was a decrease in primary hemostasis (as measured by the time to occlude an aperture in a collagen membrane) 2 h after consumption. (JAMA 2002;287:2212–3)
Flavonoid reduces platelet aggregation

Blood Clots Risk Lowered by Dark Chocolate

Blood Clots Risk Lowered by Dark Chocolate
Eating a little bit of dark chocolate each day you could be reducing your chances of developing a blood clot. The researchers said that dark chocolate helps thin the blood, in pretty much the same way as aspirin does.

The research team had started studying aspirin's effect on platelets. Platelets are tiny particles in the blood that stick to each other, eventually forming clumps which make a clot. The scientists compare the blood of the chocoholics to those who had stopped eating chocolate. They found that the chocoholics' platelets clotted at 130 seconds (when taken out), compared to 123 seconds for the other people. In other words, the platelets of the chocoholics were taking longer to clot.

They concluded that chemicals, perhaps flavonoids, in the cocoa bean have a biochemical effect similar to aspiring in reducing platelet clumping. Platelet clumping can block a blood vessel and cause heart attacks.

The scientists say people could benefit from either having a bit of dark chocolate each day or a chocolate drink. It is important its sugar and butter content is minimal. The ideal amount would be about two tablespoons of dark chocolate each day.

Blood Clots Risk Lowered by Dark Chocolate