Discover how nattokinase—a natural fibrin‑dissolving enzyme from natto—supports blood flow & heart health. Learn 5 proven benefits with nattiase®.

What Is Nattokinase?

Nattokinase is a powerful fibrinolytic enzyme produced when soybeans ferment with Bacillus subtilis. Revered in Japan for centuries as part of natto, it has attracted modern scientific interest for its ability to support natural cardiovascular wellness.

Quick Facts at a Glance

• · Source: Fermented soybeans (natto)

• · Primary benefit: Breaks down excess fibrin

• · Science‑backed uses: Healthy circulation, blood pressure, arterial health

• · Tradition meets science: Consumed since the 10th century; now clinically studied worldwide

• · Supplement form: High‑purity nattokinase (e.g., nattiase®)

Fact 1 – Natural Fibrin Dissolver

Excessive fibrin can thicken the blood and raise clot risk. Multiple in vitro and human studies show nattokinase directly degrades fibrin, helping maintain healthy clotting balance and fluid circulation (Sumi et al., 1987; Urano et al., 2001).

Fact 2 – Supports Overall Cardiovascular Health

Randomized trials report reductions in systolic and diastolic blood pressure after 8–12 weeks of nattokinase supplementation (Kim et al., 2008; Suzuki et al., 2003; Fujita et al., 2011). Improved arterial elasticity and decreased carotid plaque size have also been observed (Hsia et al., 2009).

Fact 3 – Enhances Blood Flow & Circulation

By lowering blood viscosity and improving erythrocyte flexibility, nattokinase facilitates smoother blood flow, which may translate to sustained energy and better nutrient delivery throughout the body (Pais et al., 2006).

Fun fact: In Japan, natto is often eaten for breakfast with rice and a raw egg—an umami‑rich ritual now backed by modern science!

Fact 4 – Antioxidant & Anti‑Inflammatory Support

Beyond fibrinolysis, nattokinase exhibits free‑radical‑scavenging activity and down‑regulates inflammatory markers such as TNF‑α and IL‑6 in animal models, suggesting broader protective effects (Wu et al., 2020).

Fact 5 – Backed by Centuries of Use & Contemporary Research

Natto has been part of the Japanese diet for more than a millennium, yet >100 peer‑reviewed papers published since 2000 confirm nattokinase’s safety and efficacy. That rare combination of tradition and data makes it a compelling daily supplement.

How to Add Nattokinase to Your Day

• · Dietary route: Embrace natto dishes if you love bold, fermented flavors.

• · Supplement route: Choose standardized nattokinase supplements such as nattiase (2,000 FU per capsule).

  
  

  
  

Suggested Daily Serving

Goal	Typical Dose
General cardiovascular maintenance	2,000 FU (1 capsule) with water, once daily
Enhanced fibrin support	2,000 – 4,000 FU, split into two doses

Key Takeaways

1. Nattokinase is a natural, clinically validated fibrinolytic enzyme.
2. Regular use promotes healthy blood pressure, circulation, and arterial function.
3. Antioxidant and anti‑inflammatory actions add systemic benefits.
4. Centuries of safe dietary use bolster modern clinical findings.
5. nattiase® delivers concentrated nattokinase in a convenient daily capsule.

Ready to experience nattokinase?

👉 Visit nattiase® for science‑grade purity and transparent quality assurance.

References

Fujita M et al., “Antihypertensive effects of continuous oral administration of nattokinase and its fragments in spontaneously hypertensive rats.”, 2011 (doi: https://doi.org/10.1248/bpb.34.1696)

Hsia et al., “Nattokinase decreases plasma levels of fibrinogen, factor VII and factor VIII in human subjects.”, 2009 (doi: https://doi.org/10.1016/j.nutres.2009.01.009)

Kim et al., “ Effects of nattokinase on blood pressure: a randomized, controlled trial. ”, 2008 (doi: https://doi.org/10.1016/j.nutres.2009.01.009)

Pais et al., “Effects of nattokinase, a pro‑fibrinolytic enzyme, on red blood cell aggregation and whole blood viscosity.”, 2006

Suzuki et al., “ Dietary supplementation of fermented soybean natto suppresses intimal thickening and modulates the lysis of mural thrombi after endothelial injury in rat femoral artery.”, 2003 (doi: https://doi.org/10.1016/s0024-3205(03)00426-0)

Sumi et al., “A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. ”, 1987 (doi: https://doi.org/10.1007/BF01956052)

Urano et al., “The profibrinolytic enzyme subtilisin NAT purified from Bacillus subtilis cleaves and inactivates plasminogen activator inhibitor‑1.”, 2001 (doi: https://doi.org/10.1074/jbc.M101925200)

Wu et al., “Breaking the vicious loop between inflammation, oxidative stress and coagulation: a novel anti‑thrombus insight of nattokinase by inhibiting LPS‑induced inflammation and oxidative stress.”, 2020 (doi: https://doi.org/10.1016/j.redox.2020.101500)