Nattokinase

Nattokinase is a fibrinolytic enzyme extracted from natto, a traditional Japanese food made from fermented soybeans. Research suggests that nattokinase may support healthy blood circulation by helping to break down fibrin, a protein involved in blood clot formation, which has drawn interest for its potential role in cardiovascular wellness. Studies indicate that supplementation may also contribute to modest improvements in blood pressure regulation, particularly systolic blood pressure, though findings vary across populations and study designs. While nattokinase has a long history of dietary use in Japanese cuisine and a growing body of preliminary clinical research, it is worth noting that much of the evidence comes from smaller trials, and larger, long-term studies are still needed to fully understand its effects.