Mon‐Pu ( Glochidion perakense Hook.f.) as a Promising Novel Natural Source of Antithrombotic and Antioxidant Benefits

Current evidence suggests that regular consumption of food‐functioned fruits and vegetables could reduce the risk of thrombosis. While some indigenous vegetables from Southern Thailand have been reported to exhibit anticoagulant and antiplatelet activities, their fibrinolytic and thrombolytic properties remain unexplored. This study investigated the fibrinolytic, thrombolytic, and antioxidant potential of six indigenous vegetables from Southern Thailand, including Champereia manillana (Blume) Merr. (Phak‐phum), Citrus reticulata Blanco. (Bai‐som‐paen), Alpinia conchigera Griff. (Kha‐ling), Anacardium occidentale L. (Mamuang himmaphan), Curcuma longa L. (Kha‐min‐oan), and Glochidion perakense Hook.f. (Mon‐Pu). Their aqueous and methanolic extracts were screened using the fibrin‐agar‐plate method for in vitro fibrinolytic activity. Effective extracts were further evaluated through whole blood clot lysis assays for thrombolytic potential. Antioxidant activity was assessed using the DPPH radical scavenging assay, and phytochemical profiling of active extracts was performed using liquid chromatography–electrospray ionization mass spectrometry (ESI‐MS). Among the vegetables tested, the methanolic extracts of young Mon‐Pu leaves exhibited significant antithrombotic effects, showing the highest fibrinolytic activity, indicative of antithrombotic potential, with a lysis area of 20.72 ± 1.54 mm 2 at a concentration of 10 μg/μL. In thrombolytic assays, Mon‐Pu extract achieved 36.52 ± 1.62% clot lysis, compared to 65.37 ± 2.18% for standard streptokinase, demonstrating a dose‐dependent effect. In addition, Mon‐Pu extract exhibited strong antioxidant activity against DPPH radicals, with an IC 50 of 3.14 ± 0.05 μg/mL, comparable to ascorbic acid (IC 50 : 2.50 ± 0.05 μg/mL) used as the positive control. LC‐ESI‐MS analysis identified gallic acid and quercetin as major compounds in the extract, likely contributing to its antioxidant and antithrombotic effects. These findings first report the fibrinolytic and thrombolytic activities of Mon‐Pu extract and highlight Mon‐Pu’s potential as a nutraceutical source for antithrombotic agents, offering a natural alternative for reducing thromboembolic risk.