Chilli and thrombosis
Just wanted to say that I have been reviewing some post graduate research that is currently being undertaken at my university and one of the projects is investigating the link between eating chili and reducing blot clot formation. The PhD medical researcher guy overseeing the project has loads of experience in haemostasis and seems to think it’s a winner.
The research is in the early phase and consists basically of measuring the effect of an active ingredient in chilli’s called capsaicin, vs. The effect of aspirin on the level of platelet aggregation. Platelets are cellular fragments that play an important role in the development of blood clots and this research is already showing promising signs that capsaicin does reduce platelet aggregation, I thought I would just put it out there seeing as aspirin is a drug that is not always well tolerated (gut irritation, effect on protein synthesis for bodybuilders). Since capsaicin and chili’s do not have this issue, they could prove to be a good prophylactic or remedial measure for thrombosis in PE’ers perhaps? So if you’re feeling adventurous, why not add some to your diet? :P
