Nattokinase is a powerful anti-clotting enzyme that is effective in preventing heart attack and stroke by normalising blood pressure and dissolving blood clots. It is extracted from a traditional Japanese soy cheese food called natto and has been used in as a medicine by the Japanese for hundreds of years. Nattokinase is created when the bacterium Bacillus natto is added to boiled soybeans to initiate the fermentation process.
Nattokinase works as a protease (protein breaking enzyme) and by dissolving fibrin, a protein crucial for blood clot formation. It also decreases the plasma levels of several key blood clotting factors, including fibrinogen, Factor VII, and Factor VIII, which further reduces the blood’s ability to form unnecessary clots.
Research has found nattokinase effective for several cardiovascular conditions, as well as in pain treatment and for other ailments such as beriberi, cancer and endometriosis.
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