Coumarin is a naturally occurring substance that has anti-coagulant qualities. Warfarin, the very popular and effective anti-coagulant, is the synthetic version of coumarin. Specifically, coumarin interferes with vitamin K coagulant qualities in clot formation. There are many different plant and food sources which contain coumarin but they are too numerous to list here.

Vitamin E

Foods rich in vitamin E have blood-thinning qualities and may help lower the risk of the onset of blood clots. Vitamin E is fat soluble with anti-oxidant properties. They also have anti-coagulant and antiplatelet qualities though researchers aren’t sure exactly how these work. The thought is that the vitamin inhibits clot formation and counteracts the effects of blood clotting. Two large studies demonstrated that taking vitamin E coincided with a lowered risk of both venous and arterial clots. This vitamin is available in walnuts, safflower, canola or palm oils, hazelnuts, almonds and chickpeas.

Omega-3 Fatty Acids

Fatty cold-water fishes like wild salmon, herring, lake trout, mackerel, and anchovies are all high in blood-thinning properties and may help cut down on the incidences of strokes or heart attacks.

Fish oil is also high in omega-3 fatty acids. These fish contain polyunsaturated fatty acids that decrease clot formation by cutting down on the ability of platelets to gather into a clot. One study showed that eating two servings a week of the aforementioned fish lowered the risk of strokes or fatal heart rhythm changes. Plant sources of omega-3 fatty acids are safflower, corn, flaxseed or canola oil for cooking.

Fats and More Fats

Well, let’s get the bad fats out of the way, shall we? Any animal-based fat, trans fats (hydrogenated fats), saturated fats, frying oil, fatty meats, omega-6 fatty acid, and most types of sugars aren’t good for you. These can actually lead to clots.