Nattokinase (NK) is a potent blood-clot dissolving protein produced by the bacterium Bacillus subtilis during the fermentation of soybeans to produce Natto. Extensively used in Japan, Korea and China to treat cardiovascular disease, it has been recently recognized by Western medicine for its potent fibrinolytic (anti-clotting/antithrombotic) capacity.
A blood clot (thrombus) is a gel like or semisolid clump of blood. When blood clots occur inside a vein or an artery and the body cannot dissolve it, it can become life-threatening as it could travel to different parts of the body such as heart, lungs, brain where it can block blood flow and cause a heart attack, pulmonary embolism or stroke.
In medical terms, Nattokinase was shown to be capable of blocking thromboxane formation resulting in an inhibition of platelet aggregation and formation of clots without producing the side effect of bleeding (unlike the common Aspirin). Nattokinase can dissolve formed thrombi and also prevent their formation, thus maintaining cardiovascular health.
To avoid the attack by stomach acids, Nattokinase must be encapsulated in a delayed release (DR) capsule.
Ingredients:
| Each Delayed Release Vegetarian Capsule Contains: |
Quantity |
| Nattokinase ( 2000 FU * ) |
100 mg |
| |
*FU = Fibrinolytic Units |
Non-medicinal ingredients:
Microcrystalline cellulose, ascorbyl palmitate.
Capsule shell: hypromellose, gellan gum.
