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30 capsules per bottle. No
fillers.
Recommended Usage:
One capsule right before bed.
For a therapeutic effect,
one capsule three times a day. More may be taken as needed (two capsules
three times a day for chronic issues is sometimes recommended).
Fibrin
Fibrin is a protein that forms in the blood after trauma or injury. This
is essential to stop excess blood loss. There are more than twenty enzymes
in the body that assist in clotting the blood, while only one that can
break the clot down (plasmin). Bacteria, viruses, fungi and toxins present
in the blood also trigger an inflammatory condition resulting in excess
cross-linked fibrin. Since there is no danger of blood loss and trauma has
not occurred, this cross-linked fibrin will circulate through the blood
and will stick to the walls of blood vessels. This contributes to the
formation of blood clots, slows blood flow and increases blood viscosity
contributing to the elevation of blood pressure.
Discovery
Dr. Hiroyuki Sumi, M.D. (a.k.a, Dr. Natto) a researcher of the Japan
Ministry of Education and majoring in the physiological chemistry at the
blood laboratory of the University of Chicago, had long researched
thrombolytic enzymes. He was searching for a natural agent that could
successfully dissolve thrombus associated with cardiac and cerebral
infarction (blood clots associated with heart attacks and stroke). Dr.
Sumi found that the sticky part of natto, commonly called
"threads", exhibited a strong fibrinolytic ("blood clot
busting") activity. He named the corresponding fibrinolytic enzyme
"nattokinase". Dr. Sumi commented that nattokinase showed
"a potency matched by no other enzyme." 1,4
Proof
Nattokinase has been the subject of 17 studies, including two small human
trials. Researchers from JCR Pharmaceuticals, Oklahoma State University,
and Miyazaki Medical College tested nattokinase on 12 healthy Japanese
volunteers (6 men and 6 women, between the ages of 21 and 55). They gave
the volunteers 200 grams of natto (the food) before breakfast, then
tracked fibrinolytic activity through a series of blood plasma tests. The
tests indicated that the natto generated a heightened ability to dissolve
blood clots. On average, the volunteers' ELT (a measure of how long it
takes to dissolve a blood clot) dropped by 48 percent within two hours of
treatment, and volunteers retained an enhanced ability to dissolve blood
clots for 2 to 8 hours. An additional study showed a 11% decrease in blood
pressure after just two weeks. 1,2,3
References:
1.Natto-Traditional
Japanese Fermented Soy Beans with Recently Discovered Health Benefits and
Novel Industrial Applications, Enzyme Wave, Volume 3, June 2002, Amano
Enzyme, Inc., page 2-4.
2. Maruyama M, Sumi H.
Effect of Natto Diet on Blood Pressure. JTTAS, 1995.
3. Sumi H, Hamada H,
Tsushima H, Mihara H, Muraki H. 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.
4. Sumi H. Healthy Microbe
"Bacillus natto". Japan Bio Science Laboratory Co. Ltd.
*These statements have not
been evaluated by the Food and Drug Administration. This product is not
intended to diagnose, treat, cure or prevent disease.
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