New insights into anti-thrombotic effects of dietary bioactive components

Abstract

Thrombotic disorders pose a significant global health threat, prompting interest in dietary bioactive compounds for prevention and treatment. Some dietary compounds, including polyphenols, omega-3 fatty acids, sulfur compounds, terpenoids, saponins, and emerging bioactive compounds like microalgal metabolites, probiotic-derived substances, and functional food peptides, show promise in mitigating thrombogenesis. These bioactive compounds can improve thrombotic disorders through various mechanisms, such as modulating platelet aggregation, inhibiting the coagulation cascade, enhancing fibrinolysis, and reducing oxidative stress and inflammation. The underlying action includes improving endothelial function, regulating thrombotic mediators like thrombin and fibrin, and suppressing inflammatory cytokines. Although preclinical and some clinical studies have shown encouraging results, there remains a need for larger, well-designed clinical trials to establish the efficacy, safety, and optimal dosage of these bioactive compounds in human populations. Future research should focus on understanding the precise molecular mechanisms involved, evaluating bioavailability, and investigating potential synergistic effects when combined with conventional anticoagulants. Thus, this review explores the mechanisms underlying thrombosis, highlighting how dietary bioactive substances might modify important processes