Nattokinase is a natural part of a Japanese soy food called natto. As a drug, nattokinase has been most commonly used in adults at doses of 2000 to 7000 oral fibrinolytic units per day for up to 3 years. Talk to a healthcare provider to find out what dose might be best for a specific condition. There is no established recommendation for nattokinase, but studies suggest that its health benefits are obtained with an oral dose of 100 to 200 milligrams per day day.
When soy undergoes fermentation, the bacteria used activates nattokinase, giving the food its cheese-like flavor and a range of scientifically backed health benefits. Patients with coagulation disorders and those currently receiving anticoagulant, fibrinolytic, or antithrombotic treatments should avoid nattokinase (. Compared to the control group (saline solution), nattokinase significantly reduced nasal polyp tissue as a function of time and dose (P. Nattokinase has the potential to simplify drug use and improve patients' compliance with the prevention and treatment of CVD).Nattokinase also acts directly on blood clots by lysing cross-linked fibrin with the former fibrinogenolytic activity dependent on serine protease.
In a study conducted with rabbit platelets, nattokinase inhibited platelet aggregation induced by collagen and thrombin. Low doses of nattokinase have been shown to increase expression of the ADAM10 gene, which belongs to a family of proteinases that degrade the amyloid precursor protein. Although its name implies that it is a kinase, nattokinase is actually an alkaline serine protease with an amino acid sequence similar to that of subtilisin, which is used in laundry detergents. Natto is rich in proteins, vitamins and minerals, but most of the health benefits of food are related to its powerful enzyme nattokinase. However, taking nattokinase can increase the effects of aspirin, potentially causing unexpected bleeding.
In an in vitro nattokinase experiment, intended to support the clinical use of lower doses of heparin, the combination of the two drugs was evaluated. Nattokinase is an enzyme produced from nattō, a traditional Japanese food made with soy fermented with the bacteria Bacillus subtilis. Nattokinase (NK), the most active ingredient in natto, has a variety of favorable cardiovascular effects and its consumption has been linked to a reduction in mortality from cardiovascular diseases. The authors proposed that the fibrinolytic activity of intact nattokinase reduced blood pressure by reducing blood viscosity; the mechanism of the nattokinase peptide fragments was not clear.
In theory, nattokinase can cause an existing clot to dislodge and cause a stroke or embolism in a distant location...
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