Nattokinase is the enzyme produced during soybeans’ fermentation processand it’s the signature active ingredient in natto. Yiguang Lin, MD, PhD, is a pharmacologist and lecturer at the ...

In the late 1980s, researchers isolated an enzyme in natto they believed to be responsible for many of its health benefits.

The enzyme nattokinase, which is derived from the traditional Japanese dish natto (made from fermented soybeans), has demonstrated potential health benefits, particularly in relation to ...

Ohashi specialized in enzyme chemistry during his student days. He received a Ph.D. for his genetic studies on the natto bacterium. He secured a post at what is currently the food study division ...

Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the category of foods people tend to either love or hate. This particular traditional ...