Nattokinase can help prevent blood clots, lower blood pressure, and play a role in treating Alzheimer's disease. Nattokinase is one of many enzymes derived from the food product Nattō (boiled soybeans fermented by the bacteria Bacillus subtilis) and appears to have some direct fibrinolytic activity (degrades fibrin). It's thought to reduce the risk of cardiovascular events, but it hasn't been researched enough. When soy undergoes fermentation, the bacteria used activates nattokinase and gives the food its cheese-like flavor and a series of benefits for scientifically backed health.
The heart health benefits attributed to Nattō are confused both with the inclusion of other bacterial enzymes and with the high vitamin K content inherent in Nattō. It is fascinating to note that, every year, contemporary research on NK continues to discover more favorable clinical benefits derived from the use of this substance. Importantly, NK simultaneously produces several key favorable benefits for thrombosis, hypertension, atherosclerosis, hyperlipidemia, platelet aggregation, and neuroprotection in patients with cardiovascular diseases. There is no established recommendation for nattokinase, but studies suggest that its health benefits are achieved with an oral dose of 100 to 200 milligrams daily.
