Natto, the secret to long life of the Japanese through traditional food

In Japan, the country with the highest life expectancy in the world, natto is considered an indispensable food, a "mantra" to live a long, healthy life every day.


Natto dishes made from fermented soybeans

Natto is a traditional Japanese dish known thousands of years ago. Natto is made from soybeans that have been steamed and fermented with Bacillus natto bacteria at 42 ° C for 3 to 5 hours. This dish contains up to 362 types of amino acids that are good for the body, considered a "natural remedy" to prevent and support the treatment of blood clot-related diseases, help lower blood pressure, improve blood circulation and it is a Japanese’s stroke prevention.

Nattokinase discovery in natto

Nattokinase is a proteolytic enzyme found in natto. Nattokinase was discovered in 1980 thanks to the famous experiment "2:30 PM" by Japanese cardiologist Dr. Hiroyuki Sumi.

One day, during the course of participating in the study of medicines that dissolve thrombosis (blood clot). Dr. Hiroyuki Sumi suddenly remembered that natto is not fermented with fibrin - the most stubborn component of blood clots. At 2:30 p.m, he decided to add natto extracts to the artificial blood clot.

Initially he planned to see the results the next day, but by 5:30 p.m. on the same day, when he stumbled upon it, he noticed that a miracle had happened. The thrombus has dissolved 2 cm. Meanwhile, it takes almost 2 days for urokinase (the substance that dissolves the blood clots in the body) to dissolve the equivalent amount.

That means that the thrombolysis rate of the natto extract is 19 times faster than that of urokinase. Therefore, this powerful thrombolytic agent is named Nattokinase, or NK for short. This is a finding that shocked the world in the history of research on thrombolytic medicines.


Most of the blood clots that form in the body are broken down by the consumptive thrombolytic system automatically. But this blood clot breakdown has limits and depends on the age, diet and life pressure of each person.

If a blood clot forms inside the blood vessels, it can travel anywhere along the flow of the blood. If the blood vessel is smaller the blood clot, it will cause the embolism, especially the risk of brain stroke, myocardial infarction, directly threatening human life.

This is not only a dish containing many healthy nutrients, but nattokinase in natto also has a powerful ability to dissolve blood clots. So Japanese people eat natto to fight blood clotting, lower blood pressure and improve circulation. Currently, the world has applied Nattokinase to dissolve blood clots, prevent cardiovascular accident, stroke and support daily health.


From research results and practical use, it is found that Nattokinase has very good effects for people with cardiovascular and blood vessel disorders. Especially those with high blood viscosity, high blood pressure, arteriosclerosis, coronary artery disease or sequelae after stroke.

However, because of its strong ability to dissolve blood clots, people with bleeding disorders, either before or after surgery, should not use it. Pregnant women, breedfeeding or people with medical conditions should consult their doctor before using Nattokinase.


With the concentration of Nattokinase 2400FU combined with beneficial nutrients such as DHA, Vitamin B6, Vitamin B12, Vitamin E ... slow oxidation, increase blood circulation to the brain, improve memory loss and prevent stroke.

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