Nattokinase

Nattokinase is an enzyme extracted from a traditional Japanese food called "nattō". Nattō is made by fermenting boiled soybeans with the bacterium Bacillus natto. Nattō has been used traditionally for diseases related to the heart and blood vessels. It may be used to decrease blood pressure, lower cholesterol, help with chest pain (angina), treat atherosclerosis, improve blood circulation, reduce bad cholesterol (LDL) and increase good cholesterol (HDL), lower blood viscosity, and decrease inflammation.