Nattokinase is a fibrinolytic digestive enzyme derived from Natto. It's used to reduce and remove blood clots and also as a blood thinner.
It can also help to lower blood pressure and help in the relief and prevention of DVT (Deep Vein Thrombosis).
Natto, a traditional Japanese food made by fermenting soybeans, has been a popular and nutritious food in Japan for over 1000 years and some believe is one of the reasons for the low rate of cardiovascular disease in Japan.
Over 200,000 tons of natto are eaten in Japan every year, often for breakfast with rice, but also as a type of sushi, on toast, in miso soup and even as natto ice cream!
However for Western palettes it can be an acquired taste due to its powerful, characteristic smell, strong flavour and gooey consistency.
Medical research has shown that Natto is good for the body's health. It contains Pyrazine which, as well as giving natto its distinctive smell, it also can reduce the possibility of blood clotting. It also contains an enzyme called Nattokinase which can also reduce blood clotting by fibrinolysis (the breaking down of blood clots) and inhibiting one of the bodys' proteins plasminogen activator inhibitor-1.
Natto also contains large amounts of Vitamin K2 (Menaquinone-7) which assists in the formation of bones and preventing osteoporosis, as well as many chemicals that are alleged to prevent cancer such as genistein, daidzein, isoflavone and selenium. Recent medical studies show that natto may also lower cholesterol.
Nattokinase is a digestive enzyme produced when soybeans are cultured with Bacillus Natto. This natto kinase is separated and extracted from Natto. It's used as a natural alternative medicine, as a blood thinner, blood clot dissolver, a natural remedy and is sometimes recommended as a substitute for taking daily aspirin.
Japan has a much higher percentage of smokers and yet has a much smaller percentage of Cardiovascular Disease (CVD) sufferers than America. Some believe this is due to the presence of Natto in the Japanese daily diet and therefore their intake of Nattokinase.
Nattokinase was discovered by Dr. Hiroyuki Sumi while conducting research at Chicago University in 1980.
In his studies Dr. Sumi stated: "(nattokinase) is the most potent fibrinolytic enzyme found among the approximately 200 foods investigated for 'oral fibrinolytic therapy'."
"Because it is derived from food and so orally safe, it is expected that this enzyme can be developed and applied not only as a thrombolytic agent, the primary objective but also as a functional food material to prevent thrombosis."
It has been subjected to 17 scientific studies and has been shown to have 4 times greater fibrinolytic activity than plasmin (1), and shows great promise as a natural way to support a health blood circulatory system. Nattokinase supports the bodys production of plasmin (the naturally occurring enzyme in the body that breaks down fibrin, the enzyme that causes blood clotting) and helps blood flow.
Nattokinase is a natural remedy that has been shown to help reduce blood pressure and reduce blood clots.
H.E.C. Group export worldwide a highly active and high quality Nattokinase powder developed by Dr. Hiroyuki Sumi for use as an ingredient of health food, natural supplements and food additives.
At H.E.C. we like to take full advantage of the quality of authentic Japanese Natto and we include all the substances produced by the Bacillus Natto in our Nattokinase powder, including vitamin K2 (Menaquinone-7, an important ingredient for bone formation and which can also help in the reduction of Osteoporosis). H.E.C. Group's Nattokinase powder has a naturally high stability and is highly active.
H.E.C. Group's Nattokinase powder can be used as:
According to the European Heart Network, cardiovascular disease is the main cause of death in the EU and from statistics up to 2005, CVD was the number one cause of death in the United States.
One of the bodys natural defence mechanisms is blood clotting. This is the process that allows blood to thicken and form a clot (thrombus), which forms a scab over a cut or wound that allows it to heal. It prevents us from bleeding to death when injured.
Sometimes however a blood clot can form without any injury. There are some situations where these clots are not dissolved naturally and can cause problems.
For example if a clot forms in an artery the flow of blood can be hindered and the oxygen supply can be cut off. This can result in a heart attack or stroke. Also, a piece of blood clot could travel through the blood stream and end up in an organ or artery, which can cause an embolism.
Plasmin is the bodys naturally occurring enzyme that breaks down these clots. As we get older the amount of plasmin produced by the body decreases. Nattokinase supports the body's production of this plasmin and thus can help to fight blood clots. It also has no known side effects (natto has been eaten in Japan for over 1000 years).
This is a worrying syndrome that has been in the news a lot in recent years. It can be cause by long periods of inactivity, for example on long flights (hence the name, Economy Class Syndrome) or long car trips.
Thrombosis is the formation of a thrombus (a blood clot) in a blood vessel and Deep Vein Thrombosis (DVT) is a blood clot that develops in a deep vein for example in the leg. In the worst cases this can lead to serious problems such as heart attacks or strokes. By reducing blood clotting, nattokinase has been shown to help in the relief and prevention of DVT.
Nattokinase is safe when taken in the recommended doses, however as it is a blood thinner, people on other anti-clotting medicine (for example aspirin) should consult a doctor before taking it. Also, due to the blood thinning effect, people with ulcers or people due to, or who have just had, surgery should not take nattokinase.
As with all natural remedies and alternative health products the effects can vary from person to person. The information here is for educational purposes and no claims are made for the treatment, curing or preventing of any diseases.
Here are some studies into the health giving effects of Natto and Nattokinase