Nattokinase (NK), also known as subtilisin, is a serine protease produced by Bacillus subtilis natto during natto fermentation. It has the functions of dissolving blood clots, lowering blood viscosity, improving blood circulation, softening and increasing blood vessel elasticity.
Nattokinase has been used in food, cosmetic, healthcare products and pharmaceutic field due to the following functions:
1. Nattokinase remains active in the body for 8 to 12 hours. It not only dissolves existing blood clots but prevents blood coagulation as well and maybe a valuable precautionary measure in the prevention of deep vein thrombosis (DVT), which is associated increasingly with long-haul travel. However, research has yet to confirm this. In addition to its anti-clotting factors, Nattokinase has been found to reduce blood pressure. It contains substances that inhibit a naturally-occurring enzyme that causes blood vessels to narrow and blood pressure to rise.
2. Nattokinase is one of several enzymes related to your circulation. Fibrin, the enzyme that causes blood clotting, is usually broken down by another enzyme, plasmin, which aids normal platelet aggregation and circulation. But plasmin production declines with age.
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