Overview

Nattokinase is an enzyme (a protein that speeds up reactions in the body) that is extracted from a popular Japanese food called natto. Natto is boiled soybeans that have been fermented with a type of bacteria.

Natto has been used as a folk remedy for diseases of the heart and blood vessels for hundreds of years. But you won’t find nattokinase in soy foods other than natto, since nattokinase is produced through the specific fermentation process used to make natto.

Nattokinase is commonly used orally for cardiovascular diseases including heart disease, high blood pressure, high cholesterol, stroke, chest pain (angina), deep vein thrombosis (DVT), "hardening of the arteries" (atherosclerosis), hemorrhoids, varicose veins, poor circulation, and peripheral artery disease (PAD). But there is limited scientific research to support most of these uses.

How does it work ?

Nattokinase "thins the blood" and helps break up blood clots. This might protect against heart disease and conditions caused by blood clots such as stroke, heart attack, and others.

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