Also known as: Subtilisin NAT, NSK-SD
Nattokinase is a fibrinolytic enzyme extracted from natto, a traditional Japanese fermented soybean food. It has demonstrated the ability to break down fibrin and may support cardiovascular health by promoting healthy blood flow and blood pressure regulation.
Nattokinase is a serine protease enzyme produced by Bacillus subtilis var. natto during the fermentation of soybeans to produce natto, a staple food in Japanese cuisine consumed for centuries. The enzyme was first identified and characterized by Dr. Hiroyuki Sumi in 1987 at the University of Chicago. Nattokinase exhibits potent fibrinolytic activity, directly degrading fibrin clots and also enhancing the body's endogenous fibrinolytic system by increasing tissue plasminogen activator (t-PA) activity and reducing plasminogen activator inhibitor-1 (PAI-1). Clinical trials have demonstrated modest blood pressure-lowering effects, with a meta-analysis showing systolic blood pressure reductions of approximately 3–6 mmHg. It has also shown antiplatelet and lipid-lowering properties in preliminary studies. Nattokinase is generally well tolerated but should be used with caution alongside anticoagulant or antiplatelet medications.
Nattokinase directly degrades fibrin and enhances endogenous fibrinolytic activity by increasing t-PA and reducing PAI-1 levels, as demonstrated in both in vitro and clinical studies.
A meta-analysis of randomized controlled trials found that nattokinase supplementation reduced systolic blood pressure by approximately 3–6 mmHg, with a possible inhibitory effect on the renin-angiotensin system.
Once daily, preferably on an empty stomach
FU (fibrinolytic units) is the standard measure of nattokinase potency. Vitamin K2-free (NSK-SD) formulations are preferred for those on anticoagulant therapy.
Optimal enzyme survival past gastric acid
General cardiovascular maintenance
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