Nattokinase
Nattokinase could be used as a preventative or a treatment for amyloid type diseiase such as Alzheimer’s.
What is Nattokinase
Natto has been consumed for centuries in Japan as a food and as a medicine.
Natto is made from soybeans, fermented with Bacillus Subtilis. Natto food has cheese-like smell ad salty flavor. Natto food is an excellent source of protein usually eaten with rice in Japanese cuisine.
Nattokinase is an enzyme extracted from Natto, a well-liked Japanese breakfast food. This enzyme is believed to reduce blood clotting which may help avoid thrombosis (heart attacks or strokes).
Nattokinase, a serine proteinase from Bacillus subtilis, is considered to be one of the most active functional ingredients found in natto. The nattokinase in natto is believed to have the ability to degrade amyloid fibris. This means that Nattokinase could be used as a preventative or a treatment for amyloid type diseiase such as Alzheimer’s.
Being extremelly healthy, Nattokinase derived from Natto is slowly getting more attention not only among regular people seeking for health remedies but also medical researchers.
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