Nattokinase
Nattokinase is an enzyme produced from natto, a traditional Japanese food made from fermented soybeans. It is believed to help prevent clot formation and reduce blood pressure. People take nattokinase for cardiovascular diseases including heart disease, high blood pressure, high cholesterol, and stroke. Nattokinase may thin the blood and help break up blood clots, which might protect against heart disease and conditions caused by blood clots such as stroke, heart attack, and others. However, there is no good scientific evidence to support any of these uses.
A study conducted on healthy volunteers showed that taking 10 milligrams (mg) of nattokinase for each kilogram (kg) of body weight every day for 28 days resulted in a significant reduction in blood pressure. Another study showed that nattokinase consumption increased HDL (the “good” cholesterol) .
There is no safe and effective dose of nattokinase because no sufficiently powered study has been conducted to find one. However, multiple clinical studies have produced beneficial results using a variety of doses. Studies in humans tend to use around 500mg or 5,000 FU (Fibrinolysis Units).
Nattokinase is considered generally safe to consume as food. It has been eaten in Japan for hundreds of years. Nattokinase is possibly safe when taken as medicine. Taking nattokinase supplements for up to 3 years seems to be safe. However, nattokinase might slow blood clotting. Taking nattokinase along with medications that also slow blood clotting might increase the risk of bruising and bleeding.
Sources:
- https://www.webmd.com/vitamins/ai/ingredientmono-1084/nattokinase
- https://supplements.selfdecode.com/blog/nattokinase/
- https://www.verywellhealth.com/what-is-nattokinase-89831
- https://examine.com/supplements/nattokinase/
- https://www.mskcc.org/cancer-care/integrative-medicine/herbs/nattokinase
- https://www.drugs.com/npp/nattokinase.html
