Dual Blood Clot Breakdown
Nattokinase facilitates the breakdown of blood clots (cross-linked fibrin clots) through both direct and indirect mechanisms.
Origin
Nattokinase is a natural enzyme extracted from natto, a traditional Japanese food made by fermenting steamed soybeans. During the fermentation process, Bacillus subtilis natto breaks down soybean proteins, producing nattokinase. This enzyme was first discovered in the 1980s by Japanese researcher Dr. Hiroyuki Sumi. While searching for a natural substance that could dissolve blood clots, Dr. Sumi found that nattokinase in natto exhibited strong thrombolytic activity. This discovery led to nattokinase becoming a key ingredient in research on cardiovascular health, blood clot prevention, and promoting circulation.
Due to its potential health benefits, such as anti-thrombotic effects, improved circulation, and reduction of high blood pressure, nattokinase has gained widespread attention globally, particularly in the dietary supplement and health food industries.
Direct Fibrin Breakdown
In the direct pathway, Nattokinase’s fibrinolytic activity directly degrades the fibrin in blood clots which leads to a temporary increase of D-Dimer.
Indirect Plasmin Boost
In the indirect pathway, it enhances the production of plasmin by activating tissue plasminogen activator (t-PA) and pro-urokinase, additionally, nattokinase inhibits thrombin and plasminogen activator inhibitor-1 (PAI-1).
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