Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that have been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme
Nattokinase Basic Information
Off white Powder
Loss on Drying
Total Plate Count
Yeast & Mould
Health Benefits of Nattokinase
Nattokinase has been used in food, cosmetic, health care 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.