Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a cheese-like food made from fermented soybeans that has been eaten in Japan for many years. It is thought by some to be a valuable tool in minimizing the chances of developing heart and vascular diseases. Natto is produced by fermentation by adding the bacterium Bacillus Natto, a beneficial bacterium, 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 is valued in the alternative medicine community as a clot-buster and blood thinner, and is sometimes recommended as a substitute for daily aspirin therapy.

According to legend, the warrior Minamoto no Yoshiie found boiled soybeans that had been left on straw and had fermented, leading to the discovery of Natto. By the end of the Edo period (1603-1867), Natto had become a regular part of Japanese culture in some areas. Some believe that Natto (and, by extension, Nattokinase) may play a role in the lower overall incidence of cardiovascular disease in Japan.

Our Nattokinase(soybean fermentation extract powder 10,000fu and 22,000fu), a fibrinolytic enzyme highly purified from natto, a traditional Japanese food was made from soybeans which has the power to dissolve blood clot, prevents disease from current life style, makes the longevity village and supports your diet.

Additive free and no bleaching. The powder contains nattokinase, vitamin k2 (menaquinone-7) and natto fungus. These are materials found only in natto.