A little-known Japanese enzyme is good for the heart

River D'Almeida, Ph.D
The Reading Frame
Published in
5 min readApr 3, 2024

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Fermented soybeans, or ‘natto’, are a tasty way towards heart health

Photo by Thomas Kinto on Unsplash

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.

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River D'Almeida, Ph.D
The Reading Frame

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