Nattokinase Demonstrates Anti-Coagulation Effects in Study


Studies have shown nattokinase (NK), an enzyme found in a popular Japanese dish called natto, can help the body support healthy anticoagulation.

To discover NK's full potential as an anticoagulant, scientist conducted a double-blind placebo-controlled study. The trial was conducted in Japan on 12 healthy male patients. None of the patients were currently eating foods that had a nattokinase ingredients or had any hemoglobin issues. Patients were administered 2000 FUs of NK (as NSK-SD from Japan Bio Science Laboratory Co., Ltd) or a placebo and gave blood samples at baseline, 2, 4, 6 and 8 hours. After two weeks, the groups alternated regimens.  

It was found that a factor in regulating blood clotting (aPTT) was prolonged in hours 2 and 4; anticlotting concentration increased during the same hours. Factors VIII, an essential blood clotting protein, activity "declined at 4 and 6 hours following NK intake." However, there was no obvious difference in any other testing in the placebo or NK group before or after distribution.

The researchers believe there could be implications for lessening the risk of thrombosis, when a clot appears in a deep vein. They stated, “A single-dose of NK intake could be a useful fibrinolytic/anticoagulant agent to reduce the risk of thrombosis in humans. However, another showed a significant use of NK in patients.”


Published in WholeFoods Magazine Online (10/19/15)