Natto is a fermented food product that is made from soybeans. Natto has been produced and consumed in Asian countries for thousands of years, and anecdotal evidence suggests that natto may be one reason for the low rates of cardiovascular disease in Japanese populations. Evidence suggests that the cardioprotective effects of natto relate to the presence of an enzyme within the food called nattokinase. Nattokinase is an alkaline protease that may have fibrinolytic activity. This activity may reduce the risk of blood clots in those that consume natto and may prevent unwanted coagulation and limit platelet aggregation. Natto is also an anti-hypertensive, may protect from atherosclerosis and may lower blood lipids. In relation to neuronal cardiovascular disease, natto is also neuroprotective. Because nattokinase is present in food, and because that food has a safety record dating back thousands of years, it appears to be not only an effective cardioprotective agent, but is also safe to consume as part of a balanced diet.
Eat Well, Stay Healthy, Protect Yourself
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Chen, H., McGowan, E. M., Ren, N., Lal, S., Nassif, N., Shad-Kaneez, F., Qu, X. and Lin, Y. 2018. Nattokinase: a promising alternative in prevention and treatment of cardiovascular diseases. Biomarker Insights. 13: 1177271918785130
