An Anticoagulant is a substance that prevents or reduces coagulation of blood.

In modern times anticoagulant medicines are used to prevent blood from clotting - typically in conditions such as thrombosis.

Herbs that have been considered to have anticoagulant properties include Alfalfa, Angelica, Aniseed, Arnica, Asafoetida, Bogbean, Cassia, Celery (seed or extract), Chamomile (German or Roman) Clove, Dehydroepiandrosterone (DHEA), Evening primrose oil (Primula veris, Primula clatior), Feverfew, Fucus, Garlic, Ginger, Ginkgo, Ginseng (Panax), Horse chestnut, Horseradish, Licorice, Meadowsweet, Melilot, Poplar, Prickly Ash (Northern and Southern), Quassia, Red Clover, Sweet Woodruff, Tonka Beans, Willow. [1]

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