Nattokinase – The Clot-Busting Enzyme
Much of the talks about natto has to do with its phytonutrient Nattokinase, a clot-busting enzyme that was found by Dr. Hiroyuki Sumiin 1980 while doing his work as a researcher at the University of Chicago.
In an interview by the Japan Functional Food Research Association, Dr. Sumi explained in detail the fibrinolytic action and Vitamin K2 functions of Natto.
The bacteria Bacillus subtilisnatto works on the soybeans, releasing nattokinase enzyme.
Dr. Sumi studied numerous foods all over the world but he found that natto contains the highest fibrinolytic content of any food he researched.
Nattokinase can enhance the natural ability of the body to destroy blood clots, and even works better than synthetic blood thinners due to its extended effect without causing any side effects.
Nattokinase has been shown to:
How Blood Clots Form
Blood clotting is a very important natural process that lets blood thicken to create a clot. While a blood vessel is damaged or injured, platelets aggregate and bind together.
Fibrin, a form of blood protein glue them together to stop the bleeding. If the body didn’t have the ability to clot blood, a person will bleed to death even after a small cut.
However, there are times when blood clots form despite the absence of a cut or wound. Most blood clots dissolve naturally without any complications, but there are situations in which they can cause dangerous effect before being reabsorbed by the body.
1. Thrombus. Forms inside the blood vessel which could impede the flow of blood and prevent supply of oxygen. This can cause a heart attack, destruction or damage of tissue (infacrction) or death of heart tissue. When it forms in the brain, it can result in senility or even stroke.
2. Embolus. Forms inside the heart’s chambers and travels in different parts of the body through the bloodstream. It can lodge in an artery or organ and cut off the blood supply, causing an embolism. Embolism is highly dangerous when it ends in a lung.