Investigating The Antithrombotic Activity Of Natural Extract (Lentils) Lens culinaris

The current research looks at using lentils, or Lens culinaris, to prevent and treat blood clot-related illnesses and examines their antithrombotic properties. Thrombosis is a major health risk linked to blood clots in the vascular system, leading to heart attacks and strokes. The study evaluates how effective Lens culinaris is as a natural antithrombotic agent by examining its bioactive compounds, which might help prevent platelet clotting and blood formation. In this research, Lens culinaris underwent systematic extraction to pinpoint the active compounds that contribute to its healing effects. A series of biochemical tests was performed to assess the extract’s ability to inhibit platelet aggregation. The findings suggest that Lens culinaris could be a safer alternative to existing antithrombotic medications. This research creates a strong foundation for future studies on how Lens culinaris works and its potential uses in preventing and treating thrombosis. It highlights the importance of exploring plant compounds as possible sources for developing new therapies for blood clot disorders.