Avocado Molecules can Help Prevent Cardiovascular ProblemsBy Dania Vargas Austryjak
Mexican researchers find avocado fat as ally.
Mexican researchers from the Monterrey Institute of Technology and Higher Education (“the Tec” for short) and its Zambrano Hellion Hospital discovered that fat from avocado can provide benefits to people who suffer cardiovascular problems by decreasing the possibility of the formation of cardiovascular thrombus, which could result in heart and brain strokes.
In its first stages of research, teams found that a specific group of molecules from avocado were capable of antithrombotic activity and other potential benefits, as it has been proven that people with cardiovascular problems who consumed avocado could actually decrease their cholesterol levels and prevent the formation of thrombus.
When a blood vessel is injured, the body’s first reaction is that platelets interact to generate a clot and prevent blood loss. But things change when there is already high cholesterol.
“When our arteries already have problems due to high cholesterol, drinking, smoking, or stress, among other causes; these platelets also contribute to thrombus formation (clots), which can cause heart strokes or cerebrovascular accidents,” Rivas told the Tec’s communications agency. “What we demonstrated is that with these molecules of avocado, the platelets add less, which decreases the clot formation.”
Thanks to the support from the Ministry of Economy and the National Council of Science and Technology (CONACYT), the team will be able to continue their research and safely perform human trials.
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