Competitive Price Food Additive -Nattokinase

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Competitive Price Food Additive Nattokinase

Competitive Price Food Additive Nattokinase

SHANGHAI CBAGRO CO.,LTD | Professional nature plant extracts manufacturer and supplier|Competitive Price Food Additive –Nattokinase

Factory Supply Natural Nattokinase powder

Product name: Nattokinase Powder

Color: Light yellow fine powder

Source: Japanese Natto

Test method: HPLC

Active ingredient: Nattokinase

CAS: 133876-92-3


Nattokinase is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme


Nattokinase remains active in the body for 8 to 12 hours. It not only dissolves existing blood clots, but prevents blood coagulation as well and may be a valuable precautionary measure in the prevention of deep vein thrombosis (DVT), which is associated increasingly with long-haul travel. However, research has yet to confirm this. In addition to its anti-clotting factors, Nattokinase has been found to reduce blood pressure. It contains substances that inhibit a naturally-occurring enzyme that causes blood vessels to narrow and blood pressure to rise.

Nattokinase is one of several enzymes related to your circulation. Fibrin, the enzyme that causes blood clotting, is usually broken down by another enzyme, plasmin, which aids normal platelet aggregation and circulation.But plasmin production declines with age.


AssayNattokinase 5000FU/g, 20000FU/g
AppearanceWhite Fine Powder
SourceNatto (Fermented soybeans)
Physical Characteristics
Partical size95%Through 80 Mesh
Loss on Drying≤7%
Vitamin K2≤10ppm
Soy IsoflavoneNegative
SolubilityWater Soluble
Heavy Metals
Total Heavy Metals≤10PPM
Microbiological Tests
Total Plate Count≤1000cfu/g
Total Yeast & Mold≤100cfu/g