Avocado decreases cardiovascular thrombus formation.

In the research separated families of different fats in avocado, until we find the molecules responsible for the activity.

researchers Hospital Zambrano Hellion and Biotechnology Center-FEMSA of the Tecnológico de Monterrey, Mexico, They discover that lipids or Hass avocado fats (acetogeninas) provide benefits to people with cardiovascular problems.

The studies of these cardioprotective molecules - already patented by the Tecnológico de Monterrey- can generate health benefits, explained from the Tecnológico de Monterrey.

A recent study of the American Heart Association I had already verified that The consumption of avocado provides benefits to people with cardiovascular problems, since it reduces cholesterol levels and limits the formation of blood clots that clog the arteries and cause heart attacks or brain attacks..

In the recent research, Scientists managed to establish that a specific group of fatty molecules are responsible for antithrombotic activity and that offer potential benefits for human beings.

Gerardo García Rivas, one of the responsible researchers and director of the Zambrano Hellion Hospital Research Center and professor at the Tecnológico de Monterrey, pointed out that with this study the Tecnológico de Monterrey hopes to unleash greater knowledge about how these molecules function within the human body.

He also highlighted, which is the first phase of a study that will be larger and will bring benefits not only in terms of health but also economic benefits to Mexico, considering that this is the largest exporter and consumer of avocado in the world.

On the other hand, Carmen Hernandez-Brenes, Senior Research Professor of Food and Health Metabolomics in the Emerging Technologies and Molecular Nutrition Focus Group, explained that families of various avocado fats were separated, until we find the molecules responsible for the activity.

“We isolated a family of molecules with the aforementioned benefits, we use platelets from humans and mice. “We also managed to discover the chemical identity of the molecules that generate the benefits.”, He said.

The research was published in the journal Food and Funct.