Blood clotting, also known as coagulation, is a vital process that stops excessive bleeding when a blood vessel is damaged. It occurs when platelets and proteins in plasma work together to form a clot over the injury.
It’s the body’s natural process to prevent excessive bleeding after an injury. It involves a complex cascade of events where blood transforms from a liquid to a gel, forming a clot that plugs the damaged blood vessel.
Some key nutrients and foods involved are foods rich in Vitamin C, which help with the health of blood vessels, which in turn helps with the clotting process.
Vitamin K:
Essential for synthesizing clotting factors.
Found in leafy green vegetables (spinach, kale), broccoli, and some vegetable oils.
Calcium:
Plays a vital role in several steps of the clotting cascade.
Found in dairy products, leafy greens, and fortified foods.
Other Factors:
While not a mineral or vitamin, platelets are cells within the blood that are essential to forming the clot. A balanced diet rich in vitamins and minerals supports overall blood health, which is important for proper clotting.
Sources
Gemini AI, a digital mind and language model, offered part of this explanation.
https://www.blood.co.uk/news-and-campaigns/the-donor/latest-stories/functions-of-blood-clotting
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