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). Nattokinase has been shown to break up or prevent blood clots from growing and becoming problematic.
It does this through several mechanisms, including influencing the body’s natural enzymatic breakdown of blood clots. By aiding in the restoration of normal blood flow, it helps guard against cardiovascular diseases such as stroke, heart attack and thrombosis. Those with diets high in iron or whose genetic factors may involve a risk of blood clotting can benefit from this heart-healthy fermented product derived from a whole food.
- 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