Key to Unclogged Blood Vessels

Nattokinase is an enzyme extracted from natto, a traditional Japanese food. Natto has a strong smell, cheese-like appearance and a sticky consistency. It is made by adding the bacterium Bacillus subtilis natto to boiled soybeans and leaving until fermented. As a popular Japanese breakfast food, natto has long been used in folk remedy to treat cardiovascular diseases for hundreds of years. This may be why Japan has attained the top-rank for longevity and has one of the lowest rates of coronary heart disease in the world (Report: UN Chronicle – The Atlas of Heart Disease & Stroke).

In 1980, Dr. Hiroyuki Sumi, a Japanese researcher at the Chicago University Medical School, discovered that an enzyme in natto has the ability to dissolve fibrin, a main component of blood clot which is commonly associated with heart attack and stroke. This enzyme was later named as “nattokinase”, which means “enzyme in natto”. As nattokinase is produced via the peculiar fermentation process used to make natto, nattokinase can only be found in the sticky part of natto, but not in other soy foods. The extracted enzyme is commonly manufactured into capsules and tablets. It is regularly administered orally for cardiovascular conditions, including chest pain (angina), hardening of the arteries (atherosclerosis), high blood pressure, heart disease, stroke, deep vein thrombosis (DVT), varicose vein, poor circulation, high blood viscosity, hemorrhoids and many others. Some of these benefits are corroborated by scientific studies. Nonetheless, not all nattokinase are created equally.

What is nattokinase NSK-SD®?

Developed by Japan Bio Science Laboratory Co., Ltd (JBSL), NSK-SD® is No. 1 most researched nattokinase, with most science establishing safety and efficacy through > 35 preclinical and human clinical trials. Founded in 1974, JBSL is the pioneer and largest producer of nattokinase. It is the first company in the world that produces and markets fermented soybean extract with a high content of nattokinase, which is branded as NSK-SD®. Nattokinase NSK-SD® is extracted and purified from non-GMO soybeans, which were fermented with a proprietary strain of Bacillus subtilis natto via a patented process. NSK-SD® is recognised by the JHFA (Japan Health and Nutrition Food Association) and JNKA (Japan Nattokinase Association) as authentic nattokinase. Halal and NSF certified, NSK-SD® has been verified compliance with current Good Manufacturing Practices (cGMP).

How does Nattokinase NSK-SD® work?

Fibrin protein is a major component of blood clot and plaque. This protein is a web-like network that traps red blood cells and platelets to form a clot. Nattokinase is proven to have strong fibrinolytic activity, which helps dissolve fibrin. By dissolving fibrin, harmful clots and plaques that have already been formed in the arteries would be broken down, leading to clear and unclogged blood vessels. This would help protect against heart attack, stroke and other conditions caused by the blood clots.

More than 25 years of studies demonstrate the numerous health benefits of NSK-SD®:

  • Dissolve harmful clots and plaques that have already been formed
  • Protect against future new clot formation
  • Promote healthy blood pressure
  • Normalise blood viscosity
  • Support healthy blood flow & circulation
  • Naturally balance blood coagulation system (helps balance the body’s ability of making blood clot and dissolving unwanted clots. Would not cause excessive bleeding nor affect wound healing)
  • Promote overall cardiovascular health

Did you know?

Nattokinase NSK-SD® ≠ Natto

Despite the fact that nattokinase NSK-SD® is an enzyme extracted and purified from natto (a traditional Japanese food), NSK-SD® is far more effective than natto in dissolving harmful blood clots.

In this experiment, nattokinase NSK-SD® or natto food was placed in the middle of the dish. The whitish gel-like substance in the dish is fibrin, which is the major component of the blood clot and plaque. As shown below, nattokinase NSK-SD® started dissolving fibrin as early as 1 hour, which could be seen as a clear zone around NSK-SD®. As time passed by, the clear zone increased in size, indicating the continuous action of NSK-SD® in dissolving fibrin. On the other hand, natto food could not dissolve the fibrin effectively, even after 3 hours of incubation. In brief, nattokinase NSK-SD® is remarkably more effective than natto in dissolving harmful clogs.