Nattokinase is an enzyme taken from Natto, fermented soybean paste most commonly eaten in Japan. Nattokinase is often used as a supplement in alternative medicine.
Process
When making Natto, an added bacteria helps process the fermentation. Nattokinase is made by the reaction of the bacteria and the soybeans.
History
Natto has been an essential part of the Japanese diet for hundreds of years, but Dr. Hiroyuki Sumi named the enzyme in the 1980s.
Medicinal Uses
Nattokinase is beneficial for people with blood clots, as it helps thin the blood. It also protects the lining of the stomach and helps the body process food. Nattokinase is also thought to lower rates of heart disease.
Supplements
Nattokinase is made in capsule, solid or liquid form and sold as a dietary supplement in many Asian countries.
Side Effects
Because Nattokinase thins the blood, it's not recommended for people with bleeding disorders or those already taking blood thinning medications.
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