Prothrombin is an essential component of the blood coagulation system. Prothrombin is a complex blood plasma protein that belongs to globulins. It can be activated under certain conditions. For example, in case of defects or injuries of blood vessels, its accelerated flow from destroyed blood platelets, from tissues, will begin.
Determining the level of prothrombin in the blood is not easy. The reason is that the molecules of this protein are rather complex and large, they easily disintegrate, therefore it is very difficult to separate prothrombin from other proteins. So experts judge the availability by its activity. For this, the so-called prothrombin index is used in laboratories: first, the prothrombin time is calculated, that is, the duration of the formation of a clot in the blood, when a set amount of activators (thromboplastin and calcium chloride) is added. Further, the indicator obtained from the patient is compared with the average indicator of a healthy person. The rate is 93-107%.
With a lack of prothrombin, bleeding may appear, and sometimes even dangerous bleeding. An increased amount of this protein is fraught with thrombosis, and this, in turn, threatens heart attacks and strokes (especially in atherosclerosis). By itself, prothrombin does not negatively affect anything. But since blood clotting depends on it, it is necessary to ensure that it is normal.
In order to reduce the concentration of prothrombin in the blood, the patient should consume as much liquid as possible: soups, juices, water. It is also advisable to include fruits and vegetables in your diet. When these conditions are met, the blood will not thicken dangerously, and the likelihood of thrombosis will be reduced to zero.
In addition, it is known that the biosynthesis of prothrombin is regulated by vitamin K. Proceeding from this, the consumption of foods containing this vitamin should be reduced. These include radish, chokeberry, legumes, bananas. Refuse from medicinal herbs that increase blood clotting: this includes plantain, nettle, yarrow, tansy, immortelle and dried cress.