Nattokinase is derived through the fermentation of soybeans, specifically utilizing the bacterium Bacillus natto. This process transforms the soybeans into nattō, a traditional Japanese food, during which the enzyme nattokinase is naturally produced.

Also Known As

Nattokinase is recognized by various names that reflect its origin and enzymatic properties. Here are a few alternative names:

  • Natto Extract
  • Fermented Soybean Enzyme
  • Bacillus natto Extract


Nattokinase is extensively used in health supplements for its potential benefits in cardiovascular health. Its primary applications include:

  • Enhancing circulatory health by dissolving excess fibrin in the blood vessels, thereby improving circulation and aiding in clot dissolution.
  • Contributing to healthier cholesterol levels by reducing LDL (bad) cholesterol and increasing HDL (good) cholesterol.
  • Lowering blood pressure and improving blood flow by reducing blood viscosity.


Nattokinase is an enzyme esteemed for its significant cardiovascular benefits, particularly in promoting circulatory health through natural means. It is extracted and purified from nattō, a fermented soybean product known in Japanese cuisine.

  • Naturally supports the body’s ability to manage blood clots.
  • May aid in regulating blood pressure and cholesterol levels.
  • Enhances overall cardiovascular health by improving blood flow and reducing blood viscosity.

Common Dosage

The typical dosage for nattokinase is 100 mg per day. This dosage is based on its use in dietary supplements aimed at supporting cardiovascular health.


Nattokinase stands out as a natural enzyme with profound benefits for cardiovascular health, derived from the traditional Japanese food nattō. It plays a crucial role in improving blood circulation, managing cholesterol levels, and enhancing heart health.

  • Supports cardiovascular health by improving circulation and managing blood clots.
  • Can aid in balancing cholesterol levels and reducing blood pressure.
  • Derived from a natural and traditional fermentation process.

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