Nattokinase

Nattokinase, also known as Bacillus subtilis protease (NK), is a serine protease produced by Bacillus subtilis during the fermentation of natto. It has the effects of dissolving blood clots, reducing blood viscosity, improving blood circulation, softening, and increasing vascular elasticity.
Nattokinase is a powerful proteolytic enzyme extracted from natto, a traditional Japanese fermented soybean food. This natural enzyme is produced through the fermentation process using Bacillus subtilis bacteria and has been consumed in Japan for over 1,000 years as part of a heart-healthy diet.
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