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Nattokinase
is an enzyme derived from boiled soybeans and Bacillus
natto. Research has shown nattokinase supports the
body in breaking up and dissolving unhealthy coagulation
of blood and supports fibrinolytic activity. These
actions support overall good circulation and thus
cardiovascular health. Every tissue in your body relies
on your heart to circulate blood through all the blood
vessels in your body in order to deliver nutrients
and clear waste.
How
Natto-Z™ Works
Healthy
circulation occurs when your blood flows smoothly.
Nattokinase doesn't inhibit blood clot formation;
it actually works to support healthy circulation
by assisting the fibrinolytic blood clearing system,
which breaks down cross-linked fibrin protein deposits
in the blood.
Healthy
circulation can do wonders to support total health.
When circulation is not balanced, tissues don't
get enough nutrients and blood does not clear enough
wastes away. Systemic enzymes such as nattokinase
support healthy circulation so that tissues can
get the nutrients delivered and wastes removed -
the way healthy blood circulation should work in
the body.
Discovery
Dr.
Hiroyuki Sumi, MD, a researcher of the Japan Ministry
of Education and majoring in physiological chemistry
at the blood laboratory of the University of Chicago,
had long researched thrombolytic enzymes. Dr. Sumi
found that the sticky part of natto, commonly called
"threads", exhibited a strong fibrinolytic
("blood clot dissolving") activity. He
named the corresponding fibrinolytic enzyme "nattokinase".
Dr. Sumi commented that nattokinase showed "a
potency matched by no other enzyme."
Research
Nattokinase
has been the subject of 17 studies, including two
small human trials. Researchers from JCR Pharmaceuticals,
Oklahoma State University, and Miyazaki Medical
College tested nattokinase on 12 healthy Japanese
volunteers (6 men and 6 women, between the ages
of 21 and 55). They gave the volunteers 200 grams
of natto (the food) before breakfast, then tracked
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fibrinolytic
activity through a series of blood plasma tests. The
tests indicated that the natto generated a heightened
ability to dissolve blood clots. On average, the volunteers'
ELT (a measure of how long it takes to dissolve a
blood clot) dropped by 48% within two hours of treatment,
and volunteers retained an enhanced ability to dissolve
blood clots for 2 to 8 hours. An additional study
showed an 11% decrease in blood pressure after just
two weeks.
References:
1.
Natto-Traditional Japanese Fermented Soy Beans with
Recently Discovered Health Benefits and Novel Industrial
Applications, Enzyme Wave, Volume 3, June 2002,
Amano Enzyme, Inc., page 2-4.
2.
Sumi H. Healthy Microbe “Bacillus natto”.
Japan Bio Science Laboratory Co. Ltd.
3.
Maruyama M. Sumi H. Effect of Natto Diet on Blood
Pressure. JTTAS, 1995
4.
Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H,
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.
*These
statements have not been evaluated by the Food and
Drug Administration(FDA). This product is not intended
to diagnose, treat, cure or prevent any disease
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