Health is not based on a single decision. It develops from what we do regularly: how we eat, how much we exercise, how well we sleep and how we deal with stress.
Especially from midlife onwards, many people’s desire to keep a more conscious eye on their blood vessels and cardiovascular system grows. In addition to exercise, a balanced diet and medical care, attention is increasingly focused on traditional foods that have been valued in other cultures for centuries. One of them is Natto.
Part of Japanese food culture for over 1,000 years
A bowl of rice, miso soup, pickled vegetables and natto: this is how the day begins in many Japanese households. The dish made from fermented soybeans has been eaten in Japan for more than 1,000 years and is still firmly anchored in the local food culture today.
Natto is less common outside of Japan. Its intense smell, soft, sticky consistency and typical threads are initially unfamiliar to many people.
Natto is made from cooked soybeans that are fermented using Bacillus subtilis var. natto. This creates various enzymes and protein compounds. They not only give natto its characteristic properties, but have also brought the food into the focus of science.
Special fermentation components in the focus of research
The components formed during fermentation are examined in connection with various processes within the cardiovascular system. The focus is, among other things, on the question of what influence they could have on blood coagulation, the flow properties of the blood and the function of the vessels.
In addition, possible connections with blood pressure and vascular function are being researched. Well-functioning vessels are important so that blood can flow through the body as freely as possible and supply organs and tissues with oxygen and nutrients.
Natto is therefore particularly interesting for people who want to support their blood vessels, blood circulation and cardiovascular system as part of a health-conscious lifestyle.
Nattokinase, fibrin and the flow properties of blood
One of the most well-known components of natto is nattokinase. This enzyme is being investigated in particular with regard to its possible influence on fibrin.
Fibrin is a protein produced naturally in the body that plays an important role in blood clotting. In the event of an injury, it helps to form a stable clot and close the wound. For normal blood flow, a balanced relationship between the build-up and breakdown of fibrin is important.
Researchers are therefore looking into the question of whether components from natto can support the body’s own processes that are involved in the breakdown of fibrin. In this way, they could contribute to normal blood flow properties and good blood circulation.
Consciously accompany your blood vessels and circulation from midlife onwards
As we age, blood vessels and various metabolic processes change. At the same time, many people spend a large part of their everyday lives sitting or moving less than would be good for their bodies. Topics such as blood pressure, blood circulation and vascular health therefore often become more important.
Regular exercise, a balanced diet, restful sleep and medical care remain the crucial basis. In addition, there is growing interest in natural ingredients that could support the maintenance of normal blood flow and healthy vascular function.
This is where research into natto comes in. She examines the question of what significance the components produced during fermentation can have for the cardiovascular system.
The everyday alternative to traditional natto
As traditional as natto is, its strong taste, intense smell and sticky consistency do not suit every diet. In addition, the food is only available to a limited extent in this country.
A natto extract offers an uncomplicated alternative. It makes it possible to integrate selected components of fermentation in concentrated form into everyday life without having to eat fermented soybeans on a regular basis.
Natto, nattokinase and NKCP® at a glance
The three terms are related to each other, but do not mean the same thing.
Natto
Natto is the traditional food produced by fermenting cooked soybeans.
Nattokinase
Nattokinase is an enzyme produced during fermentation. It is one of the best-known and most frequently studied components of natto.
NKCP®
NKCP® is a standardized culture extract from Bacillus subtilis var. natto. It is neither a complete food nor another name for nattokinase, but rather an independently defined branded raw material.
Origin, processing and standardization as quality characteristics
Depending on the raw material, fermentation and processing, natto extracts can differ significantly from one another. It is therefore worth taking a look at the origin, manufacturing process and standardization of the raw material.
Standardized processing helps to ensure that the consistency and quality are as consistent as possible.
NKCP®: Japanese tradition in a modern form
medpro used NKCP®, a standardized culture extract from Japan. It is odorless and tasteless and can be easily integrated into everyday life. Natto NKCP® is vegan, gluten and lactose free, contains no vitamin K and is manufactured according to GMP guidelines.
This turns a centuries-old Japanese fermentation tradition into a modern, everyday supplement for people who want to consciously support their health.
