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NATTOKINASE
Nattokinase is a fibrinolytic enzyme that is produced by the bacterium Bacillus subtilis during the fermentation of natto, a traditional Japanese food made from fermented soybeans.
Fibrinolytic enzymes are important in the body’s natural process of breaking down blood clots. Nattokinase specifically helps to break down fibrin, a protein involved in blood clotting. By breaking down fibrin, nattokinase can help improve blood flow and prevent the formation of blood clots.
The primary fibrinolytic enzyme in the body is called plasmin, which is produced from its inactive precursor plasminogen. Plasmin works by cleaving the cross-linked fibrin strands in blood clots, breaking them down into smaller fragments that can be cleared from the body.
Nattokinase has been studied for its potential health benefits, particularly in relation to cardiovascular health. Here are some of the potential benefits:
Benefits:
- Reducing blood clots:
Nattokinase has been shown to have fibrinolytic activity, meaning it helps to break down fibrin, a protein involved in blood clotting. By breaking down fibrin, nattokinase may help reduce the risk of blood clots and improve blood flow.
- Lowering blood pressure:
Some studies suggest that nattokinase may help lower blood pressure by promoting the relaxation of blood vessels.
- Reducing the risk of heart disease:
Nattokinase has been shown to help reduce the risk of heart disease by reducing blood clot formation and improving blood flow.
- Improving circulation:
Nattokinase may help improve circulation by breaking down fibrin and promoting blood vessel relaxation, which can improve oxygen and nutrient delivery to tissues throughout the body.