From natto, a traditional Japanese dish made from fermented soybeans, is isolated the enzyme nattokinase. It is considered that this unusual superfood is the reason for the longevity of the Japanese and the low rate of heart diseases among them.
Natto is a cold snack with the peculiar taste of spices and aroma of aged cheese. In Japan, it is most often eaten for breakfast, supplemented with rice.
Legends say that natto was invented by samurai. A simple soldier’s meal – boiled soybeans – once fermented in a straw basket – so a new dish appeared that everyone liked.
Today, natto is produced on an industrial scale by fermenting boiled beans with the bacterium Bacillus subtilis var natto. Its main component, nattokinase, an enzyme from the protease group, gives it a special benefit. Due to its powerful fibrinolytic activity, this compound dilutes blood, reduces the risk of blood clots and lowers blood pressure. In addition, in the composition of natto were found 275 amino acids, vitamins, and isoflavones, as well as, a powerful antioxidant selenium, and lecithin, which is necessary for the normal functioning of cell membranes. The bacteria present in this exotic dish are valuable probiotics, revitalizing the intestinal microflora.
In Southeast Asia, natto began to be studied almost 40 years ago. In 1987 in Japan was published the first report about the ability of nattokinase to dissolve blood clots and lower arterial pressure, which was later confirmed by numerous studies, including in the USA.
The fibrinolytic effect of natto turned out to be so pronounced that doctors recommended consuming it with some caution to those who are already taking blood thinning medications.
Recently, in natto have been discovered new valuable properties. According to a report by Taiwanese researchers, regular consumption of natto can slow the progression of Alzheimer’s disease by reducing amyloid plaques. It is also proven, that natto supports vascular health by improving the well-being of people with dilated veins and hemorrhoids.
The German company Sanatur produces Natto Complex, a high-quality plant-based food supplement, which harmoniously combines the best Asian wellness practices with a European lifestyle. In its composition – natto beans fermented according traditional technology based on organic soy without genetic modification. They are complemented by: the powerful antioxidant astaxanthin from red algae, coenzyme Q10 to activate energy metabolism and chlorella microalgae – it enhances natto’s ability to dilute blood, improves digestion, removes toxins and is a valuable source of vitamins.
The total effect of all components makes Natto Complex a powerful energy booster that increases vitality, by allowing to cope with chronic fatigue and feel a surge of new strength. In the long term, regular intake food supplements with natto strengthens the heart and vessels, reduces the risk of atherosclerosis and infarct.
