A little-known Japanese enzyme is good for the heart
Fermented soybeans, or ‘natto’, are a tasty way towards heart health
There’s a well-guarded secret from the heart of Japan’s culinary tradition, an enigmatic enzyme, extracted from the humble soybean ferment known as natto, which is quickly drawing attention to it’s long list of potential health benefits.
Derived from the Japanese dish natto, nattokinase is an enzyme with purported health benefits that have intrigued both researchers and health enthusiasts alike. In this article, we delve into what nattokinase is, how it is consumed, its effects on the human body, implications for health and wellness, and suggested uses.
What is Nattokinase?
Nattokinase is an enzyme derived from natto, a traditional Japanese dish made from fermented soybeans. Natto has been consumed in Japan for centuries and is prized not only for its distinctive flavor but also for its potential health benefits. The enzyme nattokinase is produced during the fermentation process of soybeans by the bacterium Bacillus subtilis.
It is believed that the potent fibrinolytic activity of natto, capable of breaking down blood clots, caught the attention of Japanese healers and food artisans centuries ago. Through generations of observation and experimentation, the presence of this…
