Supports Cardiovascular Health & Healty Circulation

Nattokinase is an enzyme derived from boiled soybeans and Bacillus natto. Research has shown nattokinase supports the body in breaking up and dissolving unhealthy coagulation of blood and supports fibrinolytic activity. These actions support overall good circulation and thus cardiovascular health. Every tissue in your body relies on your heart to circulate blood through all the blood vessels in your body in order to deliver nutrients and clear waste.

How Natto-Z Works
Healthy circulation occurs when your blood flows smoothly. Nattokinase doesn't inhibit blood clot formation; it actually works to support healthy circulation by assisting the fibrinolytic blood clearing system, which breaks down cross-linked fibrin protein deposits in the blood.

Healthy circulation can do wonders to support total health. When circulation is not balanced, tissues don't get enough nutrients and blood does not clear enough wastes away. Systemic enzymes such as nattokinase support healthy circulation so that tissues can get the nutrients delivered and wastes removed - the way healthy blood circulation should work in the body.

Discovery
Dr. Hiroyuki Sumi, MD, a researcher of the Japan Ministry of Education and majoring in physiological chemistry at the blood laboratory of the University of Chicago, had long researched thrombolytic enzymes. Dr. Sumi found that the sticky part of natto, commonly called "threads", exhibited a strong fibrinolytic ("blood clot dissolving") activity. He named the corresponding fibrinolytic enzyme "nattokinase". Dr. Sumi commented that nattokinase showed "a potency matched by no other enzyme."

Research
Nattokinase has been the subject of 17 studies, including two small human trials. Researchers from JCR Pharmaceuticals, Oklahoma State University, and Miyazaki Medical College tested nattokinase on 12 healthy Japanese volunteers (6 men and 6 women, between the ages of 21 and 55). They gave the volunteers 200 grams of natto (the food) before breakfast, then tracked fibrinolytic activity through a series of blood plasma tests. The tests indicated that the natto generated a heightened ability to dissolve blood clots. On average, the volunteers' ELT (a measure of how long it takes to dissolve a blood clot) dropped by 48% within two hours of treatment, and volunteers retained an enhanced ability to dissolve blood clots for 2 to 8 hours. An additional study showed an 11% decrease in blood pressure after just two weeks.

References:

1. 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.
2. Sumi H. Healthy Microbe “Bacillus natto”. Japan Bio Science Laboratory Co. Ltd.
3. Maruyama M. Sumi H. Effect of Natto Diet on Blood Pressure. JTTAS, 1995.
4. 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

*These statements have not been evaluated by the Food and Drug Administration(FDA). This product is not intended to diagnose, treat, cure or prevent any disease.