Cactus Botanics has introduced nattokinase, a powerful natural enzyme derived from natto, a fermented soybean food product popular in Japan and other Asian nations. Natto is made by adding the beneficial bacterium Bacillus natto to boiled soybeans through a fermentation process, yielding the enzyme nattokinase specific solely to natto.
Nattokinase has been widely researched for its cardiovascular support properties and its ability to positively affect cholesterol levels. Cactus Botanics’ Bacillus natto fermentations are performed with meticulous purification and concentration yielding high purity and bioactive nattokinase. The pristine white-powder nattokinase may then be mixed with dextrin or similar carbohydrate for capsules and tablets.
One study investigating the oxygen radical scavenging ability of water-soluble nattokinase on rat plasma LDL showed demonstrable response resulting from the enzyme’s antioxidant ability. 1
“Nattokinase is very attractive in the heart-health marketplace as it is both an antioxidant and can have favorable impact on cholesterol,” says Carol Cheow, General Manager of Cactus Botanics. “Natto as a food is relatively unheard of in the West, but American consumers can have the key benefit of its unique enzyme.”
Nattokinase from Cactus Botanics is available in powders with activity 12000fu/G and 20,000fu/g.
Cactus Botanics is a true global supplier: it has manufacturing facilities located in China, India, South America, South Africa and Europe. For more information, please contact [email protected].
1. Iwai, K, et al, “Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro” J. Agric. Food Chem. 2002, 50, 3592-3596