Nattokinase is an fibrinolytic enzyme extracted from natto, a traditional Japanese food made from fermented soybeans. Fibrinolytic action works to break down fibrin within fibrotic conditions and the cardiovascular system. When there is too much fibrin in the blood, clots (thrombus) can form and become mobile due to damaged atherosclerotic plaques, poor circulation or vascular disease, leading to serious health consequences.

More than 25 years of research and scientific testing show that nattokinase is safe and effective to break down fibrin and fibrinogen (to degrade blood clots & thrombus, inflammatory markers), prevent platelet aggregation (blood clot formation), increase blood circulation, and improve fibrosis conditions. In addition, fibrinolytic enzymes can break down excess fibrin and fibrinogen associated with inflammation, fibrosis, fibroids, and biofilm.

Nattokinase has been shown to degrade fibrin clots both in clot lysis assays comparable to plasmin and by affecting plasminogen activator inhibitor 1 (PAI-1), which is the primary inhibitor of tissue-type plasminogen activator (t-PA).

Human clinical studies have demonstrated the ability of nattokinase to decrease euglobin (clot) lysis time (ELT) up to 8 hours after oral intake of a dose of natto estimated at 6,000 fibrin degradation units (FU). In addition, euglobulin fibrinolytic activity (EFA; lysis area on a fibrin plate) was increased significantly up to 12 hours following administration.
NSK-SD™ is a superior form of Nattokinase