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 ...

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 ...

"Additionally, the fermentation process of natto produces vitamin K and nattokinase, an enzyme known for its ability to dissolve blood clots," he says. "Preliminary studies suggest that ...

Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the ...

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 ...