This product is a proprietary blend containing the enzyme Nattokinase NSK-SD, which has been shown to have a high fibrinolytic activity (breaks down fibrin) and antioxidant activity.
Bacteria, viruses, fungi and toxins present in the blood also trigger an inflammatory condition resulting in excess cross-linked Fibrin. Since there is no danger of blood loss and trauma has not occurred, this cross-linked fibrin will circulate through the blood and will stick to the walls of blood vessels.
Nattokinase breaks down Fibrin. Fibrin is a protein that forms in the blood after trauma or injury. This is essential to stop excess blood loss but excess fibrin has been shown to contribute to cardiovascular issues, poor circulation and slow tissue repair.
There are more than twenty enzymes in the body that assist in clotting the blood, while only one that can break the clot down (plasmin).
Dr. Hiroyuki Sumi, M.D. (A.k.a, Dr. Natto) a researcher of the Japan Ministry of Education and majoring in the physiological chemistry at the blood laboratory of the University of Chicago, had long researched thrombolytic enzymes. He was searching for a natural agent that could successfully dissolve thrombus associated with cardiac and cerebral infarction (blood clots associated with heart attacks and stroke.
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 fibrinolytic activity through a series of blood plasma tests.
The tests indicated that the natto generated a heightened ability to support circulation. On average, the volunteers ELT (a measure of how long it takes to dissolve a blood clot) dropped by 48 percent within two hours of treatment. An additional study showed a 11% decrease in blood pressure after just two weeks. 1,2,3.
A now is the time to buy a bottle of Natto-K, kip your heart healthy and prevent stroke.
1. Sumi H. Healthy Microbe "Bacillus natto". Japan Bio Science Laboratory Co. Ltd.
2. 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.
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. This product is not intended to diagnose, treat, cure or prevent disease.
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