Healthy blood flow is essential for health throughout the entire body. Blood is the transport vehicle that delivers nutrients and oxygen to every cell in the body, carries antibodies where needed, sends heat out to the skin and transports waste products for excretion. Healthy blood circulation therefore is essential for health of the entire body.
Researchers have uncovered a specialized metabolic enzyme called Nattokinase (NK) from the Japanese food natto, which is emerging as one of the most exciting breakthroughs in research for supporting healthy circulation.
There is a growing body of evidence that Nattokinase (NK) is effective in dissolving blood clots, as well as preventing plaque buildup. Researchers have found that NK has the ability to breakdown plaque which will improve circulation, help to lower blood pressure, prevent dementia and improve overall health by boosting oxygen and nutrient flow to cells throughout the body.
Natto, a Japanese food that somewhat resembles cheese, has been used in Japan for over 1000 years for its popular taste and as a folk remedy for heart and vascular disease and to relieve fatigue. The NK enzyme is created by fermentation of soy with the beneficial bacteria Bacillus natto. Scientists believe that NK shows great potential in providing support for hyper-coagulative states.
NK was discovered in 1980 by Dr. Hiroyuki Sumi while working as a researcher at Chicago University Medical School. After testing 170 natural foods as thrombolytic agents (clot dissolving), Sumi found what he was looking for when he accidentally dropped natto into artificial thrombi (blood clots) in a Petri dish and allowed it to stand at 37 degrees centigrade (approximate body temperature). The thrombus around the natto dissolved gradually and had completely dissolved within 18 hours. According to r. Sumi, NK shows “a potency matched by no other enzyme”.
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