Nattokinase is an enzyme isolated from the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Nattokinase has been found to have blood clot dissolving abilities.

Isolated, purified and encapsulated nattokinase, an enzyme derived from a process of fermentation involving boiled soybeans and bacillus natto. Research has shown nattokinase to support the body in breaking up and dissolving the unhealthy coagulation of blood and to enhance fibrinolytic activity.

Suggested Use: As a dietary supplement, take 1 to 2 nattokinase capsules 2 times daily, or as directed by a healthcare practitioner. Nattokinase may be taken with or without food. Take with 4 oz of water. If taken with anticoagulant drugs, use under medical supervision. Contraindicated in any condition associated with bleeding.

For over 1000 years the Japanese have been consuming natto -- a fermented soy-based food that looks and tastes like soft cheese. Natto contains a unique enzyme called nattokinase, which was discovered by Dr. Hiroyuki Sumi in 1980, and has since been the subject of 17 studies, including two human studies, in Japan. Based on this research nattokinase has been shown to be a promising new nutrient that supports a healthy circulatory system.

The human circulation system is affected by a number of specialized enzymes. Nattokinase facilitates blood flow contributing to healthy circulation and supporting normal blood pressure.