A natural blood thinner: Nattokinase

Nattokinase is an enzyme derived from fermented soybeans. The name is extracted from Natto, a traditional Japanese soybean dish. The bacteria involved in fermentation produce the enzyme nattokinase, which is now being studied in detail by scientists. 

Nattokinase is an enzyme with fibrinolytic activity, which means that it has a blood-thinning effect. Fibrinolysis is the process that prevents the growth of blood clots by breaking down fibrin, a protein involved in the formation of blood clots. The ability of nattokinase to degrade fibrin [1] has been extensively studied.  

Nattokinase for blood pressure and circulation 

By breaking down fibrin, nattokinase promotes healthy blood circulation and may assist in maintaining normal blood pressure. 

The activity of the enzyme is measured in fybrinolitic units (FU). Since nattokinase has a high fibrinolytic activity, [1] is well absorbed in the intestine and can thus fully develop its activity.  

Supplement your diet with Nattokinase 100 mg from Vitality Nutritionals  

Nattokinase is a highly effective enzyme that has been researched in numerous studies. Most studies on the effect of nattokinase have been performed with a dosage of 100 mg, which corresponds to 2000 FU per day. 

Nattokinase 100 mg from Vitality Nutritionals contains the exact dosage of nattokinase and fibrinolytic activity used in clinical research. The special manufacturing process and carefully selected raw materials guarantee a product of the highest quality:

• Highly dosed with 100 mg nattokinase per capsule
• High fibrinolytic activity with 2000 FU
• Fermented according to the traditional Japanese technique 
• Made from non-GMO soy - final product soy-free! 
• Suitable for vegetarians and vegans  

Nattokinase 100 mg from Vitality Nutritionals is therefore ideal if you want to benefit optimally from the advantages of nattokinase. 

The power of fermentation 

Nattokinase is a remarkable enzyme derived from the traditional Japanese food Natto. It has been consumed for centuries and is produced by fermentation: A process in which microorganisms such as bacteria are intentionally used to produce a food product. Yogurt, cheese, tempeh and kombucha are all examples of fermented foods.   

Fermentation is one of the oldest food techniques we know, and fermented foods have been consumed by humans for over 10,000 years. It was originally used for better preservation of food, but recent research shows that it also has many health benefits: [2] 

• Fermented foods are easier to digest
• Fermented foods contain many live microorganisms that contribute to a healthy microbiome
• Fermented foods are a source of vitamin C, iron and zinc and help the body to produce vitamin B12.
• Fermentation breaks down the sugars in food, such as the lactose in yogurt. 

In the case of nattokinase, fermentation occurs by adding Bacillus subtilis natto to soybeans.