NattokinaseÂ
Nattokinase is an enzyme produced during the fermentation of a traditional Japanese condiment called natto, that helps to support cardiovascular system health. Natto is boiled soybeans that have been fermented with a type of probiotic bacteria (Bacillus subtilis).
Technical insights:
- Country of origin: Taiwan
- Starting Material: Isolated soy protein
- 2000-2800 FU
- Vegan-friendly, fermented and derived from whole food
- Stored form: Light brown powder
Soy Allergens
Corn Allergens
Non-GMO
Ingredient Benefits
Supports cardiovascular health
The authors of a recent research review indicated that ânattokinase is a unique natural compound with several key cardiovascular benefits.â Nattokinase appears to activate multiple clot-dissolving factors including urokinase and tissue plasminogen activator (tPA). Nattokinase also blocks clot forming factors such as thromboxane.
Normalizes blood flow and acts as a blood thinner
Nattokinase not only degrades blood clots on its own, but it also increases the bodyâs own enzymatic ability to break them down. Human trials indicate that nattokinase consumption has been shown to increase total fibrinolytic activity significantly, and decrease the time needed to complete the clot-dissolving cycle by half
Nattokinase activity is measured by the number of fibrinolytic units (FU) and milligram dosages need to be standardized to specific FU ranges.
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