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The majority of heart attacks and strokes are caused by a blood flow blockage created by the sudden rupture of vulnerable (unstable) plaque that results in a blood clot. The clot can either obstruct the blood vessel on the spot of the rupture or it can flow in the bloodstream and clog a smaller vessel elsewhere in the body. This can result in a heart attack if the blood flow to the heart muscle is obstructed; or a stroke, if the blood flow to the brain is interrupted.

Fibrinogen is a protein found in the blood which plays an important role in blood clotting. It is also an important factor in deciding platelet aggregation and blood viscosity. Although fibrinogen is required for normal clotting, having too much of it makes the blood too sticky and causes rapid clotting.

An increasing number of research studies indicate that high levels of fibrinogen in the blood are strongly related with higher incidence of strokes and heart attacks. Therefore, reducing fibrinogen levels and making the blood less sticky helps in preventing strokes and heart attacks.

Following are 6 potent natural super foods that lower the fibrinogen levels and make the blood thinner and less sticky. They improve the circulation and reduce the tendency of formation of clots:

Red chili peppers such as Cayenne improve the circulation and reduce the stickiness of blood.

Garlic is one of the most scientifically researched herbs for its use in the natural treatment of cardiovascular illnesses. Medical researchers have found that Garlic inhibits platelet aggregation. Garlic also works as an anticoagulant by dissolving the clots.

When it comes to improving cardiovascular health, both green tea and black tea perform very well. Tea is high in antioxidants which protect the blood vessels and dissolve clots. Regular tea consumption is thought to be a contributing factor in the lower incidence of heart disease in the Asian populations as compared to the Americans and Europeans.

Ginger has been found to reduce platelet aggregation and clotting.

Clove is a common kitchen spice. Clove oil has many therapeutic uses, one of them being a natural anti-coagulant. Clove Oil has been found to reduce platelet aggregation, which makes the blood less sticky and more fluid.

References

1. Di Minno G., et al. Measuring plasma fibrinogen to predict stroke and myocardial infarction. Arteriosclerosis, Thrombosis, and Vascular Biology. 1990;10:1-7.
2. Wasantapruek S., et al. Enhanced fibrinolytic activity after capsicum ingestion. New England Journal of Medicine. 1974;290:1259-1260.
3. Visudhiphan S., et al. The relationship between high fibrinolytic activity and daily capsicum ingestion in Thais. American Journal of Clinical Nutrition. 1982;35:1452-1458.
4. Allison GL., et al. Aged Garlic Extract and Its Constituents Inhibit Platelet Aggregation through Multiple Mechanisms. Journal of Nutrition. 2006 136:782S-788S.
5. Rahman K., et al. Garlic and Cardiovascular Disease: A Critical Review. Journal of Nutrition. 2006 136:736S-740S.
6. Vinson JA., et al. Green and black teas inhibit atherosclerosis by lipid, antioxidant, and fibrinolytic mechanisms. Journal of Agricultural and Food Chemistry. 2004 June;52(11):3661-5.
7. Cheng TO. Tea is good for the heart. Archives of Internal Medicine 2000;160:2397.
8. Thomson M., et al. The use of ginger (Zingiber officinale Rosc.) as a potential anti-inflammatory and antithrombotic agent. Prostaglandins Leukot Essent Fatty Acids. 2002 Dec;67(6):475-8.
9. Srivastava KC. Antiplatelet principles from a food spice clove (Syzygium aromaticum L). Prostaglandins Leukot Essent Fatty Acids. 1993 May;48(5):363-72.

Warning: The reader of this article should exercise all precautionary measures while following instructions on the home remedies from this article. Avoid using any of these products if you are allergic to it. The responsibility lies with the reader and not with the site or the writer.