Nattokinase 290 Capsules - No Fillers*

The gastro-resistant nattokinase capsules from Redfood contain 290 capsules Natural nattokinase: Extra high dosage of nattokinase capsules made from fermented soybean extract Our nattokinase raw material according to EU regulation white-yellowish or milky color. In addition, the raw material is odorless, see Official Journal of the European Union on page 117. No additives and no vitamin K/K2: NO magnesium sterates, NO K1 and K2 and other chemical additives. Gastric juice-resistant capsules: Our nattokinase capsules are 100% vegan. It can be consumed by vegetarians and vegans. Made in Germany : We offer high-quality, completely natural and pure products that have all been tested in-house. We only produce in Germany. Our production is based on the HACCP concept. Health claim note According to the EU health claim regulation, valid from December 14, 2012, it is forbidden to make scientifically unsubstantiated health-related advertising claims. The effects of dietary supplements with certain ingredients are no longer published by us. If you have any questions about our products, we will be happy to send you an email to info@redfood.de. What is nattokinase? Nattokinase is an enzyme obtained from fermented soybeans (natto). Natto is a popular dish in Japan that has been on the menu there for around 1000 years. The enzyme has fibrinolytic properties. Nattokinase describes a protein consisting of 362 amino acids.[1] In 1987 the first descriptions appear from the researcher Hiroyuki Sumi, who claims that the enzyme nattokinase is not a kinase but a serine protease of the subtilisin group.[2] Natto is made from fermented soybeans and is part of the traditional Japanese diet. Nattokinase is not measured in mg, but in an unassociated measure of units. More precisely: Nattokinase is produced by extraction from bacterial cultures as well as recombinantly. This allows the nattokinase enzyme to be used for food processing.[3][4][5] What exactly does fermentation mean? To obtain nattokinase, cooked soybeans are subjected to a fermentation process in which the bacterium Bacillus subtilus natto is added. Under steaming at 42°C, the bacteria produce the enzyme nattokinase, which is supposed to digest the soybeans, in 3 to 5 hours. Fermentation describes a conversion in which organic substances (e.g. carbohydrates) are converted into alcohol, enzymes or gases in order to preserve food. The fermentation process begins with the addition of bacteria or fungal cultures - these are the drivers of fermentation. Our consumption recommendation for our nattokinase capsules We recommend that you take 1 capsule daily with plenty of water. There is evidence that the enzyme nattokinase has anticoagulant (blood-thinning) properties. [7] Notes: Nattokinase is not suitable for people taking anticoagulant drugs, such as the coumarin group (Ma.rcu.mar, War.rfa.rin). In any form of bleeding, nattokinase is contraindicated. In the case of upcoming operations, please inform your doctor in good time about the consumption of nattokinase. Dietary supplements are not a substitute for a balanced and varied diet. The recommended daily dose should not be exceeded. Keep out of the reach of small children. Store cool, dry and protected from light. Sources [1] https://www.ncbi.nlm.nih.gov/protein/AHD46009.1 [2] https://clinicaltrials.gov/ct2/show/NCT02080520 [3] X. Liang et al.: Secretory Expression of nattokinase from Bacillus subtilis YF38 in Escherichia coli. In: Molecular Biotechnology (ed.): 37. Vol. 3, 2007, pp. 187-194, doi:10.1007/s12033-007-0060-y, PMID 17952663. [4] Y.H. Cho: Production of nattokinase by batch and fed -batch culture of Bacillus subtilis. In: New Biotechnology (ed.): 27. Vol. 4, 2010, pp. 341-346, doi:10.1016/j.nbt.2010.06.003, PMID 20541632. [5] E.Y. Kwon: Production of nattokinase by high cell density fed-batch culture of Bacillus subtilis. In: Bioprocess and Biosystems Engineering (ed.): 34. Vol. 7, 2011, pp. 789-793, doi:10.1007/s00449-011-0527-x, PMID 21336955 [6] https://www.lens.org /lens/scholar/article/003-326-282-987-017/main Further sources Ja-Young J et al., Nattokinase improves blood flow by inhibiting platelet aggregation and thrombus formation, December 2013, Lab Anim Res. Yunqi Weng et al., Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease, Int J Mol Sci. 2017 Mar; 18(3): 523 Examine.com, Summary of Nattokinase, Primary Information, Benefits, Effects, and Important Facts Kurosawa Y et al., A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profiles, Sci Rep. 2015 Jun 25;5:11601 Nagata C, Nakamura K et al. Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: The Takayama study. At the. J.Clin. nutr. February 2017 Jensen GS et al., Consumption of nattokinase is associated with reduced blood pressure and von Willebrand factor, a cardiovascular risk marker: results from a randomized, double-blind, placebo-controlled, multicenter North American clinical trial, Integr Blood Press Control . 2016 Oct 13;9:95-104. eCollection 2016 Cesarone MR et al, Prevention of venous thrombosis in long-haul flights with Flite Tabs: the LONFLIT-FLITE randomized, controlled trial., Angiology, 2003 Sep-Oct;54(5):531-9 Sumi H. et al , A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet, Experientia, 1987 Oct 15;43(10):1110-1. Onishi R et al, A Protease in the Natto Innoculated with Bacillus natto IAM 1114. Journal of Home Economics of Japan, 1988 Volume 39 Issue 1 Pages 13-19 Yoshimoto T et al, Studies on bacterial proteases. Some enzymatic and physiochemical properties of the alkaline protease from Bacillus natto, International Journal of Protein Research, 1971;3(5):285-95 Rufo GA J et al, Isolation and characterization of a novel extracellular metalloprotease from Bacillus subtilis, Journal of Bacteriology , 1990 Feb;172(2):1019-23 Omura K, et al. A newly derived protein from Bacillus subtilis natto with both antithrombotic and fibrinolytic effects, Journal of Pharmacological Sciences, 2005 Nov;99(3):247-51 Kim W et al, Purification and characterization of a fibrinolytic enzyme produced from Bacillus sp. strain CK 11-4 screened from Chungkook-Jang, Applied and Environmental Microbiology, 1996 Jul; 62(7): 24822488 Peng Y et al, Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food, Comparative Biochemistry and Physiology, Part B, Biochemistry & Molecular Biology, 2003 Jan;134(1):45-52. Sugimoto S et al, The fibrinolytic activity of a novel protease derived from a tempeh producing fungus, Fusarium sp. BLB. Bioscience, Biotechnology, and Biochemistry, 2007 Sep;71(9):2184-9 Unrean P and Nguyen NH, Metabolic pathway analysis and kinetic studies for production of nattokinase in Bacillus subtilis, Bioprocess and Biosystems Engineering, 2013 Jan;36 (1):45-56 Cho YH et al, Production of nattokinase by batch and fed-batch culture of Bacillus subtilis, New Biotechnology, 2010 Sep 30;27(4):341-6 Kwon EY et al, Production of nattokinase by high cell density fed-batch culture of Bacillus subtilis, Bioprocess and Biosystems Engineering, 2011 Sep;34(7):789-93 Wang SL et al, Purification and biochemical characterization of a nattokinase by conversion of shrimp shell with Bacillus subtilis TKU007, New Biotechnology, 2011 Feb 28;28(2):196-202 Fujita M et al, Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan, Biochemistry and Biophysical Research Communications, 1993 Dec 30;197(3):1340-7 Zheng ZL et al, Construction of a 3D model of nattokinase, a novel fibrinolytic enzyme from Bacillus natto. A novel nucleophilic catalytic mechanism for nattokinase, Journal of Molecular Graphics & Modelling, 2005 Jan;23(4):373-80 Yin LJ et al, Bioproperties of potent nattokinase from Bacillus subtilis YJ1, Journal of Agricultural and Food Chemistry, 2010 May 12;58(9):5737-42 Wang C et al , Purification and characterization of nattokinase from Bacillus subtilis natto B-12, Journal of Agricultural and Food Chemistry, 2009 Oct 28;57(20):9722-9 Hsieh CH et al, Improvement of the stability of nattokinase using ?-polyglutamic acid as a coating material for microencapsulation, LWT-Food Science and Technology, Volume 42, Issue 1, 2009, Pages 144-149 Yatagai C et al, Nattokinase-promoted tissue plasminogen activator release from human cells, Pathophysiology of Haemostasis and Thrombosis, 2008;36 (5):227-32 Law D and Zhang Z, Stabilization and target delivery of Nattokinase using compression coating, Drug Development and Industrial Pharmacy, 2007 May;33(5):495-503 Wei X et al, Strain screening, fermentation, separation, and encapsulation for production of nattokinase functional food, Applie d Biochemistry and Biotechnology, 2012 Dec;168(7):1753-64 Fujita M et al, Transport of nattokinase across the rat intestinal tract, Biological & Pharmaceutical Bulletin, 1995 Sep;18(9):1194-6 Hsu RL et al., Amyloid-degrading ability of nattokinase from Bacillus subtilis natto, Journal of Agricultural and Food Chemistry, 2009 Jan 28;57(2):503-8 Yang NC et al, Combined nattokinase with red yeast rice but not nattokinase alone has potent effects on blood lipids in human subjects with hyperlipidemia, Asia Pacific Journal of Clinical Nutrition, 2009;18(3):310-7 Hsia CH et al, Nattokinase decreases plasma levels of fibrinogen, factor VII, and factor VIII in human subjects, Nutrition Research, 2009 Mar;29(3):190-6 Fujita M et al, Thrombolytic effect of nattokinase on a chemically induced thrombosis model in rat, Biological &amp ;amp; Pharmaceutical Bulletin, 1995 Oct;18(10):1387-91 Chang CT et al, Potent fibrinolytic enzyme from a mutant of Bacillus subtilis IMR-NK1, Journal of Agricultural and Food Chemistry, 2000 Aug;48(8):3210-6 . DeDea L, The antiplatelet effects of aspirin; Nattokinase as a blood thinner, JAAPA: Official Journal of the American Academy of Physician Assistants, 2010 Dec;23(12):13. Tai MW and Sweet BV, Nattokinase for prevention of thrombosis, American Journal of Health-System Pharmacy, 2006 Jun 15;63(12):1121-3. Sumi H et al, Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase, Acta Haematologica, 1990;84(3):139-43. Fujita M et al, Antihypertensive effects of continuous oral administration of nattokinase and its fragments in spontaneously hypertensive rats, Biological & Pharmaceutical Bulletin, 2011;34(11):1696-701 Murakami K et al, Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food, Food & Function, 2012 Jun;3(6):674-8. Yonekura M and Yamamoto A, Isolation and Application of Physiologically Active Peptides from Soybean Whey and Okara Proteins, Soy Protein Research, 7, 79-84,2004 Wu J et al, Structural Requirements of Angiotensin I-Converting Enzyme Inhibitory Peptides: Quantitative Structure? Activity Relationship Study of Di- and Tripeptides, Journal of Agricultural and Food Chemistry, 2006, 54, 732-738 Sultana A et al, A dipeptide YY derived from royal jelly proteins inhibits renin activity, International Journal of Molecular Medicine, 2008 Jun;21 (6):677-81 Kim JY et al, Effects of nattokinase on blood pressure: a randomized, controlled trial, Hypertension Research, 2008 Aug;31(8):1583-8. Suzuki Y et al, Dietary supplementation with fermented soybeans suppresses intimal thickening, Nutrition, 2003 Mar;19(3):261-4 Uesugi Y et al, Highly potent fibrinolytic serine protease from Streptomyces, Enzyme and Microbial Technology, 2011 Jan 5;48 (1):7-12 Chang YY et al, Cerebellar hemorrhage provoked by combined use of nattokinase and aspirin in a patient with cerebral microbleeds, Internal Medicine, 2008;47(5):467-9 University of Southern California, Nattokinase Atherothrombotic Prevention Study (NAPS), ClinicalTrials.gov