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Nattokinase is an enzyme (a protein that speeds up biochemical reactions) that is extracted from a popular Japanese food called natto. Natto is boiled soybeans that have been fermented with a bacterium called Bacillus natto.
Nattokinase is an enzyme (a protein that speeds up
biochemical reactions) that is extracted from a popular Japanese food called
natto. Natto is boiled soybeans that have been fermented with a bacterium
called Bacillus natto.
Natto has been used as a folk remedy for diseases of the
heart and circulatory system (cardiovascular disease) for hundreds of years.
Nattokinase, the chemical in natto that is probably responsible for its
effects, was discovered by a University of Chicago researcher, Dr. Hiroyuki
Sumi.
You won’t find nattokinase in soy foods other than natto,
since nattokinase is produced through the specific fermentation process used to
make natto.
It is also used for pain, fibromyalgia, chronic fatigue
syndrome, endometriosis, uterine fibroids, muscle spasms, infertility, cancer,
and a vitamin-deficiency disease called beriberi.
Nattokinase is used for cardiovascular diseases including
heart disease, high blood pressure, stroke, chest pain (angina), deep vein
thrombosis (DVT), “hardening of the arteries” (atherosclerosis), hemorrhoids,
varicose veins, poor circulation, and peripheral artery disease (PAD).
How does it work?
Nattokinase decreases the ability of blood to clot. This
"thins the blood" and might protect against conditions caused by
blood clots such as stroke, heart attack, and others.
