Nattokinase (NSK-SD)
Circulation · fibrin breakdown · clot prevention
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What is Nattokinase?
Nattokinase is a proteolytic enzyme produced when soybeans are fermented with Bacillus subtilis natto, creating the traditional Japanese food natto. The enzyme has documented fibrinolytic activity, meaning it helps the body break down fibrin, the protein meshwork involved in blood clot formation. Clinical research suggests benefits for circulatory health, healthy blood viscosity, and post-flight leg circulation. Because of these effects on the clotting system, nattokinase should be discontinued at least two weeks before any scheduled surgery and is not appropriate for people on blood-thinning medications without clinician oversight. Standard dose is 100 mg (2,000 Fibrinolytic Units) per day on an empty stomach.
Enzyme isolated from fermented soybeans (natto). Supports healthy blood flow by promoting normal fibrin breakdown.
Natural food sources
Where possible, get Nattokinase from whole foods first. Common dietary sources include:
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