What is Nattokinase?
NattÅ is a traditional Japanese food made from fermented soybeans.
Originally discovered within a Japanese fermented soybean food called natto, nattokinase is a fibrinolytic (fibrin-dissolving) enzyme that has been shown in numerous studies to have many health benefits, particularly when it comes to cardiovascular health. It can literally dissolve excessive fibrin that is created by the body when it is trying to heal itself from injury or other health concerns.
Nattokinase is considered to be the most active and functional natural component in natto, which consists of soybeans fermented with a strain of Bacillus subtilis bacteria that in turn produces the nattokinase enzyme. The enzyme is then extracted from natto, and purified for use in nutritional supplements. It was discovered in Japan by research scientist Dr. Hiroyuki Sumi who was looking for a natural remedy for dissolving blood clots related to heart attacks and stroke.
Clinical studies on nattokinase have shown that it may reduce the concentration of fibrinogen within the blood plasma of healthy adults, as well as a host of other heart healthy benefits.
Nattokinase is considered to be the most active and functional natural component in natto, which consists of soybeans fermented with a strain of Bacillus subtilis bacteria that in turn produces the nattokinase enzyme. The enzyme is then extracted from natto, and purified for use in nutritional supplements. It was discovered in Japan by research scientist Dr. Hiroyuki Sumi who was looking for a natural remedy for dissolving blood clots related to heart attacks and stroke.
Clinical studies on nattokinase have shown that it may reduce the concentration of fibrinogen within the blood plasma of healthy adults, as well as a host of other heart healthy benefits.
