Posts Tagged ‘blood clotting’
Blood Clot Risk Reduced by Resveratrol
Doctors from the Institute of Anatomy at the University of Milan, Italy, released a report in 1995 that explored the possibility that resveratrol, a red wine ingredient, may have the power to prevent blood clots from forming.
Drs. A.A. Bertelli, L. Giovannini, D. Giannessi, M. Migliori, W. Mernini, M. Fregoni, and A. Bertelli studied the anti-blood clotting properties of resveratrol alone and resveratrol associated with red wine. The doctors performed this research on platelet filled plasma in a laboratory environment with different concentrations of red wine resveratrol.
The study shows that resveratrol was able to lower blood platelet clotting and red wine containing natural trans-resveratrol also restricted platelet clotting. When resveratrol was added to the red wine, blood-clotting restriction was increased. Overall, the doctors suggest that the anti-blood clotting activity of resveratrol is related to its concentration levels in wine.