Tag: Heparin sources

Heparin was first isolated from dog liver tissue in 1916 by Jay McLean and William Henry Howell, paving the way for further research into its anticoagulant properties. Today, we know that heparin is a naturally occurring glycosaminoglycan (GAG) produced by specific cells and concentrated in certain animal tissues. These natural sources have long been the basis for the clinical anticoagulant, but modern production methods and the search for alternatives are evolving.

Heparin is not found in everyday food and is instead a powerful pharmaceutical anticoagulant derived from animal tissues. While no food contains heparin, many natural food components exhibit milder blood-thinning properties that can affect cardiovascular health. This article clarifies the facts behind this common misconception, exploring the actual sources of heparin and identifying foods with natural anticoagulant effects.