Nattokinase
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Nattokinase [∞]
Nattokinase
Alternate Names: Natto Enzyme, Bacillus subtilis natto enzyme
Chart of Uses:
| Use | Description | Index |
|---|---|---|
| Cardiovascular Health | Supports heart health by helping to break down fibrin, potentially reducing the risk of blood clots | |
| Blood Pressure Regulation | May help lower blood pressure by promoting better blood circulation | |
| Anticoagulant Effect | Acts as a natural blood thinner by breaking down fibrin, which may reduce clot formation | |
| Stroke Prevention | Potential to reduce the risk of stroke by improving blood flow and reducing clot formation | |
| Inflammatory Response | May reduce inflammation by improving circulation and reducing clotting factors |
Warnings:
- Blood Thinning: Nattokinase has blood-thinning properties and may interact with blood-thinning medications like warfarin. Consult a healthcare provider if on anticoagulants.
- Pregnancy and Breastfeeding: Safety during pregnancy or breastfeeding has not been established. Avoid use unless recommended by a doctor.
- Hypotension: May lower blood pressure, which could be problematic for people with low blood pressure or those taking medication to lower blood pressure.
- Surgery: Due to its blood-thinning properties, avoid using nattokinase before surgery to reduce the risk of bleeding complications.
- Gastrointestinal Issues: Some individuals may experience mild gastrointestinal upset.
Active Compounds:
- Nattokinase: The primary enzyme that is responsible for breaking down fibrin, helping to reduce blood clotting and improve circulation.
- Protease Activity: Nattokinase has protease activity, which aids in the breakdown of proteins, including fibrin, contributing to its anticoagulant effect.
Natural Sources:
- Natto (Fermented Soybeans): The primary natural source of nattokinase. It is a traditional Japanese food made by fermenting soybeans with Bacillus subtilis bacteria.
- Soybeans (Glycine max): While soybeans themselves contain the precursor to nattokinase, it is the fermentation process that produces the active enzyme.
