Nattokinase is an enzyme extracted and purified from a Japanese food called nattō. Nattō is made from fermented soybeans and has been eaten in Japan for thousands of years. The fermentation takes place by adding the bacterium Bacillus natto (Aspergillus genus family) to boiled soybeans. Nattokinase is produced by the bacterium acting on the soybeans. While other soy foods contain enzymes, it is only the nattō preparation that contains the specific nattokinase enzyme.
Although not yet scientifically proven, the Nattokinase has long been used in the natural health community as a natural blood thinner and blood-clot buster. Much like the protein enzyme, protease, Nattokinase has strong fibrinolytic activity [1,2] which fights off inflammation of the arteries and improve circulatory system overall.
Because nattokinase is often expensive, unavailable or unstable, Nature’s Sunshine has designed a product named Nattozimes Plus. As an alterntaive to Nattokinase, it contains protease enzyme complexes which acts similarly as Nattokinase. It additionally contains other heart-supporting herbs, including hawthorn berries, capsicum fruit, dandelion leaf and the nutrient resveratrol. Hawthorn berries have long been used to support the heart muscles and cardiac function. Capsicum promotes healthy circulation of the blood. Dandelion and resveratrol may also support cardiac function and blood flow.
- Supports the circulatory system.
- May help improve blood flow as it helps dissolve fibrin.
- Supports platelet aggregation levels already within the normal range.
Fungal enzymes (nattozimes), hawthorn berries, dandelion leaf, capsicum fruit and resveratrol.
Take 1 capsule between meals twice daily on an empty stomach. Each capsule contains 165 mg of nattozimes material, providing 2,500 fibrin units (FU).
WARNING: Consult your health care provider prior to using this product if you are taking blood thinning medications or have a bleeding disorder. Do not use or handle this product if you are allergic to aspergillus.
- Fujita, M.; Nomura, K.; Hong, K.; Ito, Y.; Asada, A.; Nishimuro, S. (1993). “Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan”. Biochemical and Biophysical Research Communications 197 (3): 1340–1347. doi:10.1006/bbrc.1993.2624. PMID 8280151.
- Sumi, H.; Hamada, H.; Tsushima, H.; Mihara, H.; Muraki, H. (1987). “A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet”. Experientia 43 (10): 1110–1111. PMID 3478223.