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
