Fibrin is a protein that circulates through the blood and sticks to the walls of blood vessels. Maintaining healthy levels of fibrin promotes healthy coagulation of blood for an optimally functioning cardiovascular system.*

Dr. Hiroyuki Sumi, a researcher for the Japan Ministry of Education, found that a part of the Japanese fermented soybean food known as natto exhibited strong fibrinolytic activity, meaning simply that it is effective in breaking down fibrin, a protein that is involved in clotting the blood.1 He named the enzyme responsible for this activity ‘nattokinase.’ Dr. Sumi later commented that nattokinase showed “a potency matched by no other enzyme.”

Natto-K™ contains specialized blends of high potency enzymes including Nattokinase with NSK-SD® the only form of nattokinase that does not contain vitamin K2—to enhance the body’s production of plasmin.*2 Plasmin is an enzyme that breaks down excess fibrin, which may improve circulation.* Natto-K may promote optimal circulation and support cardiovascular health.* Natto-K contains cellulase, amylase, protease and lipase Thera-blend™ enzymes. Thera-blend is an exclusive process that combines multiple strains of enzymes that work in specific pH levels, resulting in superior performance in the body.*

Enzymedica does not use ingredients produced using biotechnology.

References

1 Sumi, H. et al. “A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet.” Experientia. 1987 Oct 15;43(10):1110-1. 2 Fujita, M. et al. “Antihypertensive effects of continuous oral administration of nattokinase and its fragments in spontaneously hypertensive rats.” Biol Pharm Bull. 2011;34(11):1696-701.