冠心病、高血压、动脉硬化、糖尿病人多存在血栓形成的危险倾向。科学家经过多年大量研究,发现许多食物有降低血黏度及抗凝作用。在日常生活中,常吃些有稀释血液、降低血液黏稠度与血小板凝聚作用的食物,可以防治血栓形成。生姜生姜中含有姜烯酚、姜油酮、姜辣素,能降低血液黏稠度,减少血小板凝聚,可以预防心脏血管梗塞和脑梗塞。吃一些生姜或姜粉,血液会保持良好状态,不易出现血栓。 Coronary heart disease, hypertension, arteriosclerosis, diabetes, there is more risk of thrombosis tendency. After years of extensive research scientists have found that many foods have reduced blood viscosity and anticoagulant effect. In daily life, eat some diluted blood, reduce blood viscosity and platelet aggregation of food, can prevent thrombosis. Ginger ginger contains shogaol, zingerone, gingerol, can reduce blood viscosity, reduce platelet aggregation, can prevent heart vascular infarction and cerebral infarction. Eat some ginger or ginger powder, the blood will remain in good condition, not prone to thrombosis.