1. Standardised dry extract prepared from Bacillus subtilis natto
2. Content: NLT 20000 fu/g Nattokinase
3. Test Method : The test assays (FU/g) were referred to:
Kim, W., K. Choi, Y. Kim, H. Park, J. Choi, Y. Lee, H. Oh, I. Kwon, and S. Lee. 1996. Purification and Characterization of a Fi brino lytic Enzyme Produced from Bacillus sp. Strain CK 11 4 Screened from Chungkook Jang. Appl. Environ. Microbiol. 62:2482 2488
4. Appearance: Off-white to beige-white Powder
5. Particle Size: 100% pass 80 mesh
6. Storage: Store in cool and dry place
7. Shelf life: 24 months when properly stored
Natto, a fermented soybean product, has been consumed as a traditional food in Japan for thousands of years. Nattokinase (NK), a potent blood-clot dissolving protein used for the treatment of cardiovascular diseases, is produced by the bacterium Bacillus subtilis during the fermentation of soybeans to produce Natto.
Nattokinase (NK), the most active ingredient of natto, possesses a variety of favourable cardiovascular effects and the consumption of Natto has been linked to a reduction in CVD mortality. Recent research has demonstrated that NK has potent fibrinolytic activity, antihypertensive, anti-atherosclerotic, and lipid-lowering, antiplatelet, and neuroprotective effects.
Function:
1, Nattokinase for Cardiovascular normally used at dietary supplements
2, Nattokinase benefits atherothrombotic prevention
Sample & Transportation
1, 10g~50g sample for free
2, DHL, FEDEX, UPS and EMS
