Heart Health and Enzymes
January 28th, 2010Whether or not we are concerned with healthy cholesterol, balanced blood sugar, inflammation, or proper blood pressure, experts encourage us to maintain a healthy cardiovascular system. Doing so requires a healthy diet along with regular exercise. Beyond these good habits, we are also encouraged by the benefits of dietary supplements such as heart healthy essential fatty acids and therapeutic enzymes.
While there are many products on the market that aid and support a healthy heart, few are as unique as the nattokinase enzyme.
An Accidental Discovery Provides Health Benefits for Generations to Come
Nattokinase NSK-SD enzyme is a therapeutic enzyme isolated from a traditional Japanese food known as natto. Natto is a form of fermented soy, and nattokinase is the enzyme end product of the bacteria known as bacillus subtilis natto, which feeds on the soy during the fermentation process.

Fermented soybeans have been consumed for thousands of years as health tonic in Japan, and the story of natto is often attributed to an ancient Japanese warrior known as Minamoto no Yoshiie. While preparing for battle Minamoto and his clan were cooking soybeans. They were attacked suddenly and were forced to pack their beans in straw and leave their encampment with little notice. Days later they discovered that their beans had fermented, forming a sticky consistency with a strong smell. Fed to the horses and later to Minamoto’s soldiers, it was found to be tasty. As time went on people began to eat natto for its health benefits.
Unlike the familiar enzymes that target food in the digestive tract, nattokinase is a unique protein digesting enzyme that goes beyond digestion, entering the bloodstream providing a unique benefit to heart health. Nattokinase provides support to the body’s fibrinolytic systems, those systems which ensure the breakdown of fibrin in the bloodstream, and promote healthy circulation.*
Fibrin is a protein that forms in the blood after trauma or injury. When all systems are functioning properly, this process is essential to stop excess blood loss and encourage healthy clotting. Bacteria, viruses, fungi and toxins present in the blood also trigger an inflammatory condition resulting in excess cross-linked fibrin. Excess cross-linked fibrin can circulate through the blood and stick to the walls of blood vessels.
Excess fibrin has been shown to contribute to cardiovascular issues, poor circulation and slow tissue repair. A nattokinase supplement can help enhance the proper function of the cardiovascular system, promoting the breakdown of fibrin, which in turn encourages healthy blood flow, proper clearance of waste from the body, and the optimal delivery of nutrients essential to good health.*
Studies Confirm the Cardiovascular Benefits of Nattokinase Enzymes
The nattokinase enzyme has proven beneficial time and time again in studies, including documented blood plasma tests. Nattokinase is the subject of 17 studies, including two small human trials.[i] [ii] [iii] [iv]
For the Western palate, natto is considered an acquired taste, and its sticky texture leaves a lot to be desired. However, due to the advent of encapsulation, you can receive the healthy fibrinolytic benefits of natto by taking a supplement without consuming fermented sticky soy beans. Ideally, a nattokinase supplement will include a variety of protease, lipase, and amylase enzymes known for their ability to promote a healthy inflammatory response.*

To learn more about nattokinase and cardiovascular health, visit www.Enzymedica.com.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
[i] 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.
[ii] Maruyama M, Sumi H. Effect of Natto Diet on Blood Pressure. JTTAS, 1995.
[iii] 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.
[iv] Sumi H. Healthy Microbe “Bacillus natto”. Japan Bio Science Laboratory Co. Ltd
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