Natto is a food made from soya beans fermented with the bacteria Bacillus subtilis. It has been traditionally consumed in Asian countries for over 2000 years, particularly Japan where it’s thought to be a factor in the exceptional longevity of the Japanese people (3).

In 1987, a team of scientists discovered that this food contained a potentially fibrinolytic enzyme called nattokinase (NK). A large number of studies have since been conducted on this enzyme (4-6), the ingredient in our dietary supplement.

We recommend taking 2-4 capsules a day or as advised by your therapist.

Each capsule contains 50mg of nattokinase, which corresponds to 650 FU (fibrin degradation units). Studies show that nattokinase can be absorbed in the gut when administered orally, especially in the form of softgels.

Traditional consumption of natto and the numerous clinical trials conducted on it over the last 30 years have shown nattokinase to be safe, including in supplement form (7). However, it is not recommended for those who have suffered an ischaemic stroke, peptic ulcer or coagulation disorders, or anyone receiving anticoagulant treatment, as well as people due to have, or who have had surgery. Nattokinase appears to act as an anticoagulant and may therefore aggravate bleeding disorders.

We also recommend following the steps below throughout the supplementation period to help lower your risk of thrombosis and/or atherosclerosis:

• maintain a healthy weight;
• ensure any diabetes is well-controlled;
• take regular exercise;
• eat a healthy, balanced diet with plenty of fruit and vegetables;
• don’t smoke;
• control your blood pressure.