Natto NKCP
Natto NKCP® is an extract of Natto Bacilli Culture is a food supplement produced from natto fermented soybeans. Natto is consumed widely in Japan and for many centuries has been regarded as beneficial to health, particularly the heart and vascular system. Natto NKCP is odourless, suitable for vegetarians and contains no Vitamin K or genetically modified ingredients.
Discover more
"In the pursuit of optimal health, the world of natural supplements continues to unveil hidden treasures derived from traditional practices. NattoNKCP, a unique and potent supplement, has recently emerged as a natural powerhouse with promising cardiovascular benefits. In this blog post, we will delve into the origins of NattoNKCP, its remarkable properties, and how it may contribute to heart health."
What is Natto
One of the features of natto is that it leaves the original nutritional elements of the soybean, which is the raw material, virtually unchanged, but also contains the original nutritional elements produced by the action of Bacillus subtilis natto. Among the various constituents of natto, it is the functional protein that is now becoming the special focus of attention. This functional protein is concentrated in the dried powder obtained from the filtrate of Natto Bacilli Culture and in this from the distinctive odor of natto is virtually eliminated.
Package available:
Each 300 mg tablet contains 100 mg of extract of Natto Bacilli Culture. 60 tablets in a box. One carton contains 120 boxes.
Ingredients:
Proprietary extract of Natto Bacilli Culture, Microcrystalline Cellulose (bulking agent), Resistaqnt Dextrin (bulking agent), Sucrose Esters of Fatty Acids (emulsifier), Silicone Dioxide (anticaking agent), Vivacoat (coating).
Functionality:
The functional ingredient in the food natto and the NKCP natto extract responsible for blood thining is a protein (sometimes called Nattokinase) produced by natto bacillus (B. subtilis natto). This is one of a number of proteins with differing molecular weights contained in natto. Its activity is confirmed through its ability to hydrolyze synthetic substrates for plasmin and fibrin.
Natto NKCP has a thrombolytic effect in vitro and in vivo by ingestion and the effect is milder compared to the plasminogen activator (t-PA). NKCP has been confirmed to decompose and inactivate plasminogen activator inhibitor (PAI-1) in cell culture systems and it also reduces blood viscosity. Ingestion of NKCP reduces the plasminogen activator inhibitor (PAI-1) and helps the plasminogen activator (t-PA) to work efficiently. t-PA activates plasmin and reduces blood fibrin. Thus, NKCP facilitates the activation of fibrinolysis cascade reactions by reducing PAI-1 and helps maintain the balance between coagulation and fibrinolysis. Consequently, NKCP ingestion is unlikely to dissolve fibrin excessively.