This study used both in-vitro and in-vivo approaches, meaning it was conducted in controlled environment, such as a test tube or petri dish, as well as on living organisms.
The in-vivo testing saw lemons being administered at three different doses: 0.2ml/kg, 0.4ml/kg and 0.6ml/kg to healthy rabbits.
The 0.4-mililitre dose proved the most potent, bringing about prolonged bleeding and thrombin activation time.
Thrombin clots blood by activating cells called platelets and chopping up a protein called fibrinogen to form fibrin, which eventually forms a mesh that impedes the flow of blood.
Furthermore, the small food reduced fibrinogen concentrations and inhibited platelet aggregation, which details the way platelets clump together to form a blood clot.
The researchers concluded that lemon offers “an anti-thrombin component” and could help prevent blood clots.