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| Product | Description | |
|---|---|---|
| Nattokinase | Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme. Applications: Functional health productspharmaceutical stufffood additive. Group: Others. Purity: 20000fu/g. Appearance: Light yellow to white powder. Nattokinase. Cat No: EXTC-134. |  |
| Nattokinase 20,000 Fu/gm | Nattokinase 20,000 Fu/gm. |  CA, FL & NJ |
| Nattokinase, Natto fermentation | Nattokinase, Natto fermentation is a potent fibrinolytic enzyme. Nattokinase can break down blood clots by directly hydrolyzing fibrin and plasmin substrate. Nattokinase can be used for the research of cardiovascular diseases [1]. Uses: Scientific research. Group: Signaling pathways. CAS No. 133876-92-3. Pack Sizes: 5 mg; 10 mg; 50 mg; 100 mg. Product ID: HY-P2373. |  |
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