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Nattokinase

Nattokinase

Origin: Extracted from fermented soybeans

Overview: Nattokinase is an enzyme extracted and purified from a Japanese food called nattō. Nattō is produced by fermentation by adding the bacterium Bacillus natto, which also produces the enzyme, to boiled soybeans.

Suggested Uses:

  • Dissolving excess fibrin in blood vessels which improves circulation and clot dissolution.
  • Reducing LDL cholesterol and increasing HDL cholesterol
  • Reducing blood viscosity
  • Improving blood flow
  • Lowering blood pressure

Common Dosage: 100 mg per day

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