What Is Nattokinase?

Nattokinase is a potent fibrinolytic enzyme extracted and highly purified
from a traditional Japanese food called Natto. Natto is a fermented
cheese-like food that has been used in Japan for over 1000 years for its
popular taste and as a folk remedy for heart and vascular diseases.
Natto is produced by a fermentation process by adding Bacillus natto, a
benefical bacteria, to boiled soybeans. The resulting nattokinase
enzyme, is produced when Bacillus natto acts on the soybeans. While
other soy foods contain enzymes, it is only the natto preparation that
contains the specific nattokinase enzyme.

What are the potential benefits of nattokinase?

Sumi H and co-workers further discovered that oral administration of
natto produced a mild and frequent enhancement of the fibrinolytic
activity in the plasma. To demonstrate its health benefits, they  
administered natto capsules to dogs, then, they observed induced
thrombosis, and lysis of the thrombi. They concluded that  natto might
benefit people who were  suffered from embolism and it might have
benefits of preventing the disease.

Fujita M et al  found that the thrombolytic activity of nattokinase is even
stronger than that of plasmin or elastase based on this in vitro study.

WHAT ARE THE SIDE EFFECTS OF NATTOKINASE?

Most traditional Asian fermented soy food e.g. natto has been used
safely for over 1000 years.  Nattokinase appears to be safe without
serious side effects based upon the long-term traditional use of this food.

However, those with blood coagulation disorders or those currently
taking any anti-coagulant (blood-thinning) medications, please consult a
health practitioner prior to use.

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Nattokinase
"Victoria crater" Image Credit: NASA/JPL/Cornell  SPACE