Natto NKCP

Description

What is Natto NKCP?

Natto NKCP is a dietary supplement made from the extract of Natto Bacilli Culture, a product of fermented soybeans. Natto keeps most of the soybean’s nutrients intact. In addition, the fermentation process with Bacillus subtilis natto produces special proteins that support blood health.

One of these proteins has attracted attention for its ability to help maintain healthy circulation. Manufacturers concentrate this protein in a dried powder obtained from the filtrate of Natto Bacilli Culture. As a result, Natto NKCP loses the strong odor and stickiness of traditional natto, making it easier to take.
Learn more about nattokinase research.

Package available:
Each 300 mg tablet contains 100 mg of extract of Natto Bacilli Culture. 60 tablets in a box. One carton contains 120 boxes.

Ingredients:
Proprietary extract of Natto Bacilli Culture , Microcrystalline Cellulose ( bulking agent ), Resistaqnt Dextrin ( bulking agent ), Sucrose Esters of Fatty Acids ( emulsifier ), Silicone Dioxide ( anticaking agent ), Vivacoat ( coating ).

How Natto NKCP Works

The main active protein in natto, sometimes called nattokinase, is produced by Bacillus subtilis natto. However, Natto NKCP contains Bacillopeptidase F, which offers stronger anti-coagulant support than the subtilisin protease found in most nattokinase products.

Natto NKCP helps reduce the amount of plasminogen activator inhibitor (PAI-1) in the blood. This action allows tissue plasminogen activator (t-PA) to work more effectively. Therefore, fibrin levels drop, and blood flow improves.

Importantly, Natto NKCP supports a healthy balance between clotting and fibrinolysis. It does not break down fibrin too aggressively, which makes it a safer choice for ongoing use.

Functionality:

The functional ingredient in the food natto and the NKCP natto extract responsible for blood thining is a protein (sometimes called Nattokinase) produced by natto bacillus (B. subtilis natto). This is one of a number of proteins with differing molecular weights contained in natto. Its activity is confirmed through its ability to hydrolyze synthetic substrates for plasmin and fibrin.

Natto NKCP has a thrombolytic effect in vitro and in vivo by ingestion and the effect is milder compared to the plasminogen activator (t-PA). NKCP has been confirmed to decompose and inactivate plasminogen activator inhibitor (PAI-1) in cell culture systems and it also reduces blood viscosity. Ingestion of NKCP reduces the plasminogen activator inhibitor (PAI-1) and helps the plasminogen activator (t-PA) to work efficiently. t-PA activates plasmin and reduces blood fibrin. Thus, NKCP facilitates the activation of fibrinolysis cascade reactions by reducing PAI-1 and helps maintain the balance between coagulation and fibrinolysis. Consequently, NKCP ingestion is unlikely to dissolve fibrin excessively.