Nattokinase, a potent fibrinolytic enzyme, is one of many enzymes derived from a popular Japanese food called natto. It has been found to have blood clot dissolving abilities and prevents the aggregation of red blood cells. It is used to make anti-clotting medicine.
Natto is a traditional Japanese fermented soybean dish and dietary staple that has been used in Japanese culture for more than 1,000 years for its popular taste. Natto is simple to make, requiring only soybeans, straw and water. Steamed beans are mixed with straw, which contains the bacteria Bacillus subtilis, and left to ferment for 24 hours. The resulting product is sticky and has a stringy, web-like consistency. It has been used as a folk remedy for heart and vascular diseases.
Anti-clotting and Fibrinolysis
Nattokinase exhibits direct fibrinolytic properties that may degrade fibrin and reduce the risk of cardiovascular complications. This direct activity is lost upon destruction of the enzyme (heat treatment or digestion), but the peptides from nattokinase appear to increase levels of plasminogen activator which also has a fibrinolytic effect indirectly. The fibrinolytic activity of nattokinase is reportedly 4 times that of plasmin.
High blood pressure
Research suggests that prolonged supplementation (about 8 weeks) of nattokinase daily can reduce systolic and diastolic blood pressure in people with mildly high blood pressure. Nattokinase appears to exert mixed-type inhibition on the Angiotensin Converting Enzyme, and this is thought to be related not to enzyme activity but due to bioactive peptides from nattokinase. The byproducts of enzyme digestion (when the enzyme nattokinase is destroyed) appear to be bioactive dipeptides and tripeptides, which have ACE inhibitory potential or may otherwise reduce blood pressure
Deep vein thrombosis (DVT)
Nattokinase can be used for the prevention of deep vein thrombosis (DVT) during long airline flights (7-8 hours). Nattokinase, in combination with pycnogenol, was reported to decrease the chance of getting a blood clot in the legs determined by ultrasound of the venous system during long flights. Edema scores were also reduced, possibly due to the diuretic effect of pycnogenol.
2000FU-6000FU daily, taken with meals is recommended.
Nattokinase is very safe when used according to the recommended dosage. The traditional Japanese food Natto has been used safely for more than 1,000 years. The safety record of its potent fibrinolytic enzyme, Nattokinase, is based upon the long-term traditional use of the food and recent scientific studies.
Generally, people with bleeding disorders, or taking anti-clotting medication, should use this product only under the close supervision of a medical doctor.
About the measurement (fu/g): The potency of nattokinase is often measured by the enzyme’s ability to degrade fibrin over a given amount of time, and is represented by Fibrinolytic Units.