Japanese Nattokinase

Natto, a traditional Japanese food made by fermenting soybeans, has been a popular and nutritious food in Japan for over 1000 years and some believe is one of the reasons for the low rate of cardiovascular disease in Japan.
Over 200,000 tons of natto are eaten in Japan every year, often for breakfast with rice, but also as a type sushi, on toast, in miso soup and even as natto ice cream!
However for Western palettes it can be an acquired taste due to its powerful, characteristic smell, strong flavour and gooey consistency.

Medical research has shown that natto is good for the body's health. It contains Pyrazine which aswell as giving natto it's distinct smell, it also can reduce the possibility of blood clotting. It also contains an enzyme called Nattokinase which can also reduce blood clotting by fibrinolysis (the breaking down of clots) and inhibiting one of the body's proteins plasminogen activator inhibitor -1.

Natto also contains large amounts of Vitamin K2 which assists in the formation of bones and preventing osteoporosis, as well as many chemicals that are alleged to prevent cancer such as genistein ,daidzein, isoflavone and selenium.
Recent medical studies show that natto may also lower cholesterol.

Nattokinase is a digestive enzyme produced when soybeans are cultured with Bacillus Natto. This Nattokinase is separated and extracted from Natto.
It's used as a natural alternative medicine, as a blood thinner, blood clot dissolver and is sometimes recommended as a substitute for taking daily aspirin.
Japan has a much higher percentage of smokers and yet has a much smaller percentage of Cardiovascular Disease (CVD) sufferers than America. Some believe this is due to the presence of Natto in the Japanese daily diet and therefore their intake of Nattokinase.

Nattokinase was discovered by Dr. Hiroyuki Sumi while conducting research at Chicago University in 1980. It has been subjected to 17 scientific studies and has been shown to have 4 times greater fibrinolytic activity than plasmin, and shows great promise as a natural way to support a healthy blood circulatory system.
Nattokinase supports the body's production of plasmin (the naturally occurring enzyme in the body that breaks down fibrin, the enzyme that causes blood clotting) and helps blood flow.

Nattokinase has been shown to help reduce blood pressure and reduce blood clots.

At H.E.C. we like to take full advantage of the quality of authentic Japanese Natto and we include all the substances produced by the Bacillus Natto in our Nattokinase powder, including vitamin K2 (an important ingredient for bone formation and which can also help in the reduction of Osteoporosis).
H.E.C. Group's Nattokinase powder has a naturally high stability and is highly active.

Nattokinase powder is available by bulk order from H.E.C. Group Corporation

- The prevention of arteriosclerosis
- Lowering high blood pressure
- Alleviation of deep vein thrombosis (DVT, economy class syndrome)
- Reduction and improvement in osteoporosis
- Constipation
- Supporting healthier fibrin

- An ingredient of health food and health food supplements
- A diet food
- A food additive or condiment for soups, beverages, etc.