Acenocoumarol Interactions with Food and HerbsVitamin-K rich products: Acenocoumarol is an anticoagulant that interferes with vitamin-K dependent clotting factors. Intake of vitamin K rich foods like green leafy broccoli, cabbage, collard greens, dong quai, spinach, kale, black licorice, turnip greens, and brussel sprouts decrease its ability to prevent blood clotting.
Others: Don't take garlic, ginger, ginseng, ginkgo, glucosamine and fish oil. These products increase or decrease the effect of acenocoumarol on bleeding.
Cannabis: Acenocoumarol interacts with cannabis and increases the risk of bleeding.
St. John's Wort: Acenocoumarol reduces the plasma level of the oral anticoagulant and may also increase the thromboembolic risk (Blockage of a blood vessel by a blood clot dislodged from its site of origin).