The relationship between high fibrinolytic activity and daily capsicum ingestion in Thais.

@article{Visudhiphan1982TheRB,
  title={The relationship between high fibrinolytic activity and daily capsicum ingestion in Thais.},
  author={S. Visudhiphan and S. Poolsuppasit and O. Piboonnukarintr and S. Tumliang},
  journal={The American journal of clinical nutrition},
  year={1982},
  volume={35 6},
  pages={
          1452-8
        }
}
Capsicum, a hot appetizer and seasoning, has been found to induce increased fibrinolytic activity and simultaneously cause hypocoagulability of blood when ingested or when retained in the mouth for a short time. The effect on fibrinolysis and blood coagulation of capsicum can be reproduced in the same subjects within a short time after the first stimulation. More investigations on this effect may lead to the discovery of some ideal drugs for both treatment and prevention of thromboembolism… Expand
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