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Nattokinase has been demonstrated to have affect blood flow and may also support cardiovascular health.*
Nattokinase is an all-natural, potent enzyme that is extracted from natto and highly purified. Natto is a fermented soybean food that has been consumed in Japan for over 1000 years.
Nattokinase has been the subject of many studies, including human and animal trials.
In 1980, during a series of in vitro experiments at the University of Chicago Medical School, Dr. Hiroyuki Sumi discovered that natto could affect fibrin levels. Fibrin is a whitish, filamentous protein that is formed in blood after a trauma or injury to protect the body from excessive blood loss.
Strands of fibrin can accumulate along the walls of blood vessels and affect blood flow.* According to Dr. Sumi, a 150 g portion of natto contains approximately 500 mg of nattokinase.
Nattokinase is produced by Bacillus subtilis natto during the soybean fermentation process. While other soy foods contain enzymes, it is only the natto preparation that contains the nattokinase enzyme.
Nattokinase supports healthy levels of fibrin and supports healthy blood flow through protease enzyme action (e.g., subtilisin protease, bacillopeptidase.
Not only does nattokinase act directly on fibrin, but as demonstrated by in vitro work, its action also causes the release of substances that trigger the body’s production of other important enzymes that help regulate fibrin formation.
Nattokinase can also inhibit a key enzyme that affects extracellular and arterial vasoconstriction, and it can generate tissue plasminogen activators.
References:
Sumi H, Hamada H, Tsushima H, et al. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experientia. 1987 Oct 15;43(10):1110-11. [PMID: 3478223]
Sumi H, Hamada H, Nakanishi K, et al. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol. 1990;84(3):139- 43. [PMID: 2123064]
Purified filtrate of Bacillus subtilis natto culture. JAFRA. http://www.jafra.gr.jp/ eng/natto1.html. Accessed August 16, 2012.
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