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Nattokinase enzyme is extracted from the traditional Japanese food natto, which has been produced in Japan for more than a thousand years. It is made through a fermentation process applied to soybeans.
Identification
In 1980, Dr. Hiroyuki Sumi identified nattokinase enzyme as useful in dissolving blood clots associated with strokes or heart attacks. Sumi named nattokinase.
Process
Nattokinase is similar to plasmin, which is naturally produced in the body. Nattokinase is thought to increase the production of plasmin and other enzymes believed to help dissolve clots.
Effectiveness
According to the Website betterhealthinternational.com, nattokinase is effective for eight to 12 hours after administration. Nattokinase not only helps dissolve clots but also is believed to prevent them.
Dosage
According to the Website betterhealthinternational.com, a daily dose of 100 mg taken orally might decrease the possibilities of heart attacks or strokes in people with hardening of the arteries.
apanese Diet
According to the Website natto-nattokinase.com, natto and nattokinase might be factors in the longer life expectancy and lower level of heart disease of the Japanese.
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