Nattokinase

What is Nattokinase?

Nattokinase is an enzyme produced from nattō, a traditional Japanese food made from soybeans fermented with the bacterium, Bacillus subtilis (1). It is also available as a supplement and is most known for its potential effects on preventing blood clots and reducing high blood pressure (1) (2).

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Uses and Benefits

To prevent blood clots: Preliminary studies suggest that nattokinase may prevent deep vein thrombosis (1) (2).
To reduce high blood pressure: Preliminary studies suggest nattokinase may lower blood pressure (1) (2).
Alzheimer’s disease: Although animal models suggest nattokinase may degrade amyloid plaques, human studies have not been conducted (1).
Cancer treatment: Although nattokinase has been promoted as an alternative anticancer treatment, clinical studies have not been conducted (1).

Dosage

The standard dose of nattokinase is 100 mg per day, which is equivalent to 2,000 fibrinolytic units (FU) (3) (5). Some studies have used doses of up to 5,000 FU per day (2).
To convert between milligrams (mg) and fibrinolytic units (FU), it is important to note that the potency of nattokinase can vary depending on the source and the method of measurement (5). However, as a general rule, 100 mg of a 2,000 FU nattokinase is the same as 1g of a 20,000 FU nattokinase (5).

Side Effects

Nattokinase is possibly safe when taken as medicine. Taking nattokinase supplements for up to 3 years seems to be safe (2). However, nattokinase may increase the risk of bleeding in patients when used with blood-thinning drugs (1) (2).

Interactions

Nattokinase may interact with blood-thinning medications, such as warfarin, heparin, aspirin, and clopidogrel, increasing the risk of bleeding (1) (2). It is recommended to avoid taking nattokinase with these medications.

Human Studies

Human studies on nattokinase are limited. Although nattokinase has been studied in animal models, clinical studies in humans are still needed to determine its efficacy and safety (1) (2).

In conclusion, nattokinase is an enzyme produced from nattō, a traditional Japanese food made from soybeans fermented with the bacterium, Bacillus subtilis. It is most known for its potential effects on preventing blood clots and reducing high blood pressure. Although nattokinase has been promoted as an alternative anticancer treatment, clinical studies have not been conducted. Human studies on nattokinase are limited, and it may interact with blood-thinning medications, increasing the risk of bleeding.

Citations:
(1) https://www.mskcc.org/cancer-care/integrative-medicine/herbs/nattokinase
(2) https://www.webmd.com/vitamins/ai/ingredientmono-1084/nattokinase
(3) https://neighborhoodnaturopathic.com/product/nattokinase/
(4) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6043915/
(5) https://www.amazon.com/Nattokinase-Cardiovascular-Manufactured-Double-Wood/dp/B0B6CQ9ZVJ
(6) https://www.verywellhealth.com/what-is-nattokinase-89831