Winter is the high incidence of thrombotic diseases, according to statistics, more than 80% of heart disease and stroke acute attack, and arterial thrombosis has a close relationship. Human thrombosis leads to stroke, heart attack and other vascular embolic disease, the lesser disability, the more serious death. There are four main causes of human thrombosis: (1) vascular endothelial damage; (2) abnormal blood flow; (3) low fibrinolytic activity; (4) reduced anticoagulant activity. The cold weather in winter can affect these four major causes of thrombosis in many ways. First, the endothelial cells of blood vessels are the first and most easily damaged parts of cold injury; second, cold can make blood vessels, especially small blood vessels, spasm contraction, resulting in increased resistance to blood circulation and reduced blood flow rate. In addition, the cold can also increase the fibrin content in the blood, blood viscosity increases, and cause the body’s physiological anticoagulant activity is reduced as well as the fibrinolytic system low vitality. As a result, the body is more prone to thrombosis in winter than in other seasons. Various foods play a very important role in the prevention of thrombotic diseases. The following foods have the effect of thinning the blood, reducing blood viscosity and platelet coagulation, which can avoid the formation of blood clots. 1, garlic: garlic contained in the ajoene is a natural blood thinner, its effect is obvious and long-lasting. This substance can also enhance the contraction force of the heart, reduce the resistance of arterial blood vessels, so that blood circulation is smooth, to prevent the formation of blood clots. In addition, recently, the United States State University of New York scientists from garlic in the separation of a component known as allicin, with the same role of aspirin. 2, onion: quercetin contained in the onion has a magical effect. It can inhibit platelet coagulation, promote the function of the fibrinolytic system, thereby preventing thrombosis. It can also prevent free radical damage to the arterial blood vessels, so that the inner wall of the arterial blood vessels smooth, elastic. In addition, onions also contain prostaglandin A, can expand blood vessels, reduce blood viscosity, increase blood flow, prevent thrombosis. 3, ginger: ginger contains gingerenol, gingerenone, can reduce blood viscosity, reduce platelet aggregation, prevention of cardiovascular infarction and cerebral infarction, with more than aspirin anticoagulant effect, so there is a “blood scavenger,” the name. Experiments have proved that eating steak, cheese and cream and other foods, can promote platelet coagulation, accelerate the formation of blood clots. If at the same time eat some ginger or ginger powder, blood will maintain a good state, not easy to thrombosis. 4, black fungus: black fungus contains amino acids, sterols, ursolic acid, glutamic acid, minerals and vitamins, but also contains adrenaline and other anti-thrombotic substances, which can inhibit platelet coagulation, thereby preventing the formation of blood clots. Experiments have proved that after eating black fungus for 8 hours, the blood is still difficult to coagulate, its role is strong and long-lasting, patients with high blood viscosity, can eat more black fungus. 5, vegetables and fruits: vegetables and fruits contain vitamin C and fiber, can effectively prevent platelet coagulation, reduce blood viscosity, prevent thrombosis. Vegetables and fruits contain folic acid, chlorophyll, flavonoids, beta-carotene, etc., the cardiovascular system has a protective effect. Studies have shown that people who rarely eat fruits and vegetables, their fibrinolytic function is poor, triggering a great risk of thrombosis. 6, sea fish: fatty sea fish, such as tuna, sardines, salmon and other rich in N-3 fatty acids, this special substance can reduce blood viscosity and triglyceride content, so that the beneficial high-density lipoprotein cholesterol rise, thereby reducing the risk of arterial thrombosis. In addition to regulating blood lipids, fish can also make the blood fibrinogen decline, and can make the clotting time prolonged, with the role of anti-thrombosis. 7, red wine: resveratrol contained in red wine, can reduce platelet cohesion, anti-thrombosis. France Paixao Cardiovascular Specialized Hospital, Professor Martin of red and white wine and white wine research found that: drinking red wine can make platelet coagulation decreased, thus preventing the formation of blood clots. Therefore, whether eating grapes or drinking purple grape juice have preventive effect. 8, green tea: green tea has a very obvious anti-thrombosis function, its effect is no less than aspirin. Japanese scholars found that green tea has a catechin component, and aspirin has the same anti-platelet aggregation effect. China’s Zhejiang Medical University researchers found that green tea has an antithrombotic effect. Drinking tea also increased the amount of water,, to dilute the blood has some help. 9, olive oil: British scientists found that: olive oil can make platelet adhesion decreased, while platelets release thromboxane A also decreased, thus inhibiting platelet aggregation triggered thrombosis. In addition: chili peppers, watermelon, melon, pineapple, mushrooms, etc. also have the function of anti-thrombosis. In the consumption of thrombosis prevention food, but also need to pay attention to with thrombosis occurs in the lifestyle. For example: 1, do not eat too much fatty foods; 2, overcome the bad habit of not eating breakfast and be alert to morning sickness; 3, actively participate in aerobic metabolic exercise; 4, when receiving antithrombotic drug therapy or bleeding tendency, eat antithrombotic food in moderation.