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Japanese food helps fight “sticky” blood
Nattokinase is a potent enzyme fermented and purified from the product Natto, which has been a part of the Japanese cuisine for many years.
Studies show that the “stickiness” of the blood is in reality a separate, but very important, risk factor for cardiovascular problems like heart disease and stroke. Even aspirin is recommended to help keep the blood from getting too sticky.
Research has shown Nattokinase to support the body in breaking up and dissolving the unhealthy coagulation of blood. It is highly fibrinolytic and has the capability of dissolving clots without the risk of hemorrhage.
Nattokinase shows promise in supporting your health, especially in these areas:
Cardiovascular disease, stroke, angina, venous stasis, thrombosis, emboli, atherosclerosis, hypertension
Fibromyalgia and chronic fatigue
Varicose veins, soft tissue rheumatisms, muscle spasm
Poor healing, chronic inflammation and pain
Peripheral vascular disease
Tissue oxygen deprivation
Infertility and other gynecology conditions (e.g. endometriosis, uterine fibroids)
As it has been shown to prevent the hardening and narrowing of arteries, Nattokinase has been found to help in blood flow by the clearing of blood circulation.
Thrombolytic and Febrinolytic Effect
Blood that has become too sticky is prone to clotting. Blood stickiness increases the chances of stroke and heart attack. Nattokinase is also known to be a significant blood thinner.
Nattokinase breaks up existing thrombus (clotting) by dissolving the fibrin that binds platelets together. Natto acts similar to plasmin, the only enzyme produced by the human body that dissolves fibrin. It functions on the fibrinogen, a natural part of the body’s coagulation system that helps the body make clots.
Optimum amounts of fibrinogen are needed by the body to prevent massive bleeding problems. However, fibrinogen increases with age, making the blood “stickier”. Blood stickiness may also be involved in other chronic conditions, such as diabetes, hypertension and varicose veins. On the other, our plasmin production also decreases as we age, which limits our body’s capability to handle fibrin build up. This makes Nattō supplementation the ideal replacement for plasmin.
Nattokinase also enhances the body’s own production of plasmin and other blood clotting agents, including urokinase, an enzyme in human urine that hastens the conversion of plasminogen to plasmin and is used in medicine to dissolve blood clots.
Nattokinase has been found to be effective in lowering blood pressure levels. People in Japan have been eating Nattō for this same purpose for many years. Nattokinase is able to lower blood pressure by inhibiting the Angiotensin-Converting Enzyme (ACE). It is ACE that causes blood vessels to narrow and blood pressure to rise.
Clogging the cerebral blood vessels has been distinguished as a major element leading to senile dementia. Other related conditions include cerebral hemorrhage, cerebral infarction, cardiac infarction, angina pectoris and hemorrhoids. The astonishing fibrinolytic effect of Nattokinase is promising for those suffering from these conditions.
Aside from its primary effects on Cardiovascular Health, Nattokinase has been shown to increase bone density, alleviate joint pain and migraine headaches and relieve exercise-induced joint and muscle pain. Because of its antibacterial effect, the food Nattō was also used in the olden times to prevent cholera, typhoid and dysentery.