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 a friendly bacteria Bacillus Subtilis. Natto food has a cheese-like smell and 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 treatment for amyloid type diseases such as Alzheimer’s.
Being extremely healthy, Nattokinase derived from Natto is slowly gaining more attention, not only among regular people seeking for health remedies but also medical researchers.