Nattō is produced by a fermentation process by adding Bacillus Nattō, a beneficial bacterium, to boiled soybeans. The resulting Nattokinase enzyme, is produced when Bacillus Nattō acts on the soybeans. The enzyme is then purified and isolated into tablet form. Unlike aspirin and most other anticoagulant drugs which interfere with fibrin production, Nattokinase acts directly on the fibrin that binds platelets and red blood cells to form clots. It has the ability to dissolve fibrin thus releasing platelets and unclotting areas of unnecessary blood flow restriction. By enhancing the body’s own production of plasmin, Nattokinase also acts as a coagulation preventative.

Nattokinase also supports blood clearing by breaking down Plasminogen Activator – Inhibitor – 1(PAI-1). PAI-1 restricts the activity of plasmin within the body (Prevent Heart Attack and Stroke with Potent Enzyme that Dissolves Deadly Blood Clots in Hours. Health Sciences Institute, March 2002).

Nattokinase Benefits

Thrombolytic Effect: Nattokinase dissolves existing thrombus (clotting) by dissolving the fibrin that binds platelets together. Nattō acts much like plasmin, the only enzyme produced by the human body that breaks down fibrin. As we age, our plasmin production decreases, making Nattō supplementation the ideal replacement. Nattokinase also enhances the body’s own production of plasmin and other blood clotting agents, including urokinase (endogenous)( Sumi, H. et al. “A novel fibrinolytic enzyme (Nattokinase) in the vegetable cheese Nattō….” Experientia 1987, 43:1110-11).

Blood Pressure: Nattokinase has been shown to lower blood pressure levels. People in Japan have been eating Nattō for this purpose for hundreds of years. Studies have shown it lowers blood pressure by inhibiting angiotensin converting enzyme (ACE). Ace causes blood vessels to narrow and blood pressure to rise. Nattokinase’s ability to inhibit ACE, therefore, has a lowering effect on blood pressure (Maruyama M, Sumi H. Effect of Nattō Diet on Blood Pressure. JTTAS, 1995.).

Circulation Enhancement: Nattokinase has been shown to aid in blood flow by assisting in the clearing of circulation. It has also been shown to help prevent the hardening and narrowing of arteries (Sumi H. Healthy Microbe "Bacillus Nattō". Japan Bio Science Laboratory Co. Ltd.).

Other Benefits: Nattokinase has been shown to augment bone density, aid joint pain, assist in the management of migraine headaches and alleviate exercise induced joint and muscle pain. In ancient times the food Nattō was also used for its antibacterial effect to prevent cholera, typhoid and dysentery (Sumi H. Healthy Microbe "Bacillus Nattō". Japan Bio Science Laboratory Co. Ltd.).

Thrombotic clogging of the cerebral blood vessels has been identified as a major factor leading to senile dementia. Other thrombotic diseases include cerebral hemorrhage, cerebral infarction, cardiac infarction, angina pectoris and hemorrhoids. The amazing thrombolytic effect of Nattokinase holds much promise for those suffering from these conditions.