Özlem ÇANKAYA, Yakup YILMAZTEKİN, Ayşe Burçin UYUMLU, Kadir BATÇIOĞLU
Anatolian Journal of Pharmaceutical Sciences - 2026;5(2):50-57
While platelet activation and aggregation are vital for stopping bleeding, their malfunction can trigger dangerous clotting or uncontrolled hemorrhage, processes exacerbated by oxidative stress and inflammation. Natural compounds with combined antioxidant and antithrombotic benefits, such as turmeric, ginger, and green tea, are gaining traction as adjuncts for cardiovascular wellness. This research conducted an in vitro comparison of the phenolic content, flavonoid content, metal chelating capacity, and antithrombotic capacity of their aqueous extracts. The findings established that ginger had the most phenolics, turmeric had the strongest metal chelating power, and green tea demonstrated the highest level of flavonoids and the greatest antithrombotic activity. These quantitative differences suggest each plant employs a distinct chemical strategy: ginger uses phenolics for radical scavenging, turmeric uses chelation for protection, and green tea utilizes its flavonoids/catechins for direct platelet inhibition. Therefore, this study provides a solid, mechanistic foundation for applying these plant extracts in preventive and complementary regimens for thrombotic conditions.
