Natto is a traditional Japanese food made from soybeans fermented with a specific strain of bacteria, and has been found in Japanese foods for over 1,000 years. Contained within natto is a very potent enzyme called nattokinase.‡
Nattokinase has been extensively studied in Japan, Korea, and China for its powerful support of the healthy blood clot-dissolving properties. Compared to other enzymes, nattokinase has the highest fibrinolytic (anti-clotting) activity in comparison to other enzymes. As a result of these characteristics, nattokinase has been studied for its benefits in support of cardiovascular health, blood pressure in healthy levels, blood flow, and support of healthy levels of cholesterol.‡
In an animal study conducted by Biotechnology Research Laboratories and JCR Pharmaceuticals, nattokinase promoted healthy blood flow. Furthermore, researchers from JCR Pharmaceuticals, Oklahoma State University and Miyazaki Medical College indicated that nattokinase supports healthy clotting function compared to placebo. In 1995, scientists at the Miyazaki Medical College and Kurashiki University in Japan demonstrated the potential for nattokinase to support blood vessel health in human subjects.‡
CAUTIONS AND INTERACTIONS:
While no adverse events have yet been reported, those with ongoing bleeding problems, such as ulcers or recent surgery, should avoid taking Nattokinase because the theoretical risk of bleeding exists. People with extremely high, uncontrolled blood pressure (systolic blood pressure greater than 200 mmHg or diastolic pressure greater than 110 mmHg) should not take Nattokinase unless under strict medical supervision. Nattokinase should not be taken by persons taking "blood thinning" drugs (anticoagulants, such as aspirin or warfarin).
