Nattokinase Wholesale

Product Name

Nattokinase

Appearance

slight yellow powder

Specification

5000fu/g,10000fu/g,20000fu/g

Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.

Organoleptic 

Odor

Characteristic

Taste

Characteristic

Drying Method

Vacuum drying

Excipient

None

Physical Characteristics 

Particle Size

100%Through 80 mesh

Loss on Drying

≤1.0%

Ash content

≤1.0%

Heavy metals 

Total Heavy Metals

≤10ppm

Arsenic

≤2.0ppm

Hg

≤2.0ppm

Pb

≤2.0ppm

Microbiological Tests 

Total Plate Count

≤1000cfu/g

Total Yeast & Mold

≤100cfu/g

E.Coli

Negative

Salmonella

Negative

Staphylococcus

Negative

Function

* Nattokinase remains active in the body for 8 to 12  hours. It not only dissolves existing blood clots, but prevents blood coagulation as well and may be a valuable precautionary measure in the prevention of deep vein thrombosis (DVT), which is associated increasingly with long-haul travel. 

* However, research has yet to confirm this. In addition to its anti-clotting factors, Nattokinase has been found to reduce blood  pressure. It contains substances that inhibit a naturally-occurring enzyme   that causes blood vessels to narrow and blood pressure to rise.

* Nattokinase is one of several enzymes related to your circulation. Fibrin, the enzyme that causes blood clotting is usually broken down by another enzyme, plasmin, which aids normal platelet  aggregation and circulation.

* But plasmin production declines with age.  Nattokinase helps by facilitating blood flow the same way plasmin does, and  also supports your body's natural production of plasmin.

Preserve in tight containers at controlled room temperature.

Shelf Life

24 months when properly stored.