How does the Natto-LP Work?
Nattokinase has shown to have a high fibrinolytic activity (breaks down fibrin). It also helps dissolve existing blood clots (thrombus) by dissolving the fibrin that binds platelets and red blood cells together.
An enzyme in the body called angiotensin converting enzyme (ACE) helps synthesize angiotensin II which raises blood pressure by constricting blood vessels. Hypertension is often treated with ACE inhibitors to help lower the level of angiotensin II. Nattokinase has been shown to lower blood pressure levels by inhibiting angiotensin converting enzyme (ACE).
Nattokinase has also been shown to support blood circulation by assisting in the clearing of circulation and preventing hardening of the arteries.
The Importance of Protease and Lipase
Enzymes are the metabolic driving force throughout the entire body. Proteolytic and Lipolytic enzymes are able to break down proteins, fats, toxins, and cellular waste in the blood stream and throughout the body. A healthy blood stream maximizes nattokinase enzymes to function at full potential.
Proteolytic enzymes break down protein and are often referred to as proteases. These enzymes help the body’s immune system break down toxins, foreign proteins, pathogens, and dead cells. This helps reduce stress off of other body systems. They also help balance the body’s pH level.
Lipolytic enzymes break down fat. Poor fat and lipid metabolism can lead to cardiovascular imbalances because fats are a major source of fuel for the heart and brain. A healthy person’s body is between 20-24% fat cells. Yet some fats and lipids such as triglycerides can harm our cardiovascular system. Lipase can help control triglyceride and LDL cholesterol levels.
What is Nattokinase NSK-SD™?
Nattokinase is found in Natto, a food derived from soybeans.
References:
1. H. Sumi, H. Hamada, H. Tsushima, H. Mihara, A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese natto; a typical and popular soybean food in the Japanese diet, Experimentia 1987, Oct 15;43(10);1110-1.
2. M. Maruyama, H. Sumi, Effect of Natto Diet on Blood Pressure, JTTAS, 1995.
3. Sumi H. Healthy Microbe “Bacillus natto.” Japan Bio Science Laboratory Co. Ltd.
4. Lipids 32: 1147, 1997
