Natto NKCP - with the enzyme nattokinase
Natto NKCP contains the enzyme nattokinase, which is obtained as an extract from fermented soybeans. Natto is a traditional Japanese dish that is widespread in Japan and has been consumed for many centuries for its health-promoting properties.
Vascular health- Naturally anticoagulant
- Rich in amino acids
39,50 €
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Natto NKCP supports particularly well with
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Natto NKCP is a food supplement which is produced on the basis of fermented soybeans. Natto is a common dish in Japan and has been consumed for many centuries due to its health-promoting properties, particularly for the cardiovascular system. Natto is prepared with green soybeans, which are fermented with the help of the bacterium Bacillus Subtilis Natto. In order to ferment the soybeans, they must produce the enzyme nattokinase, which is rich in amino acids.
The main component of natto extract is the enzyme bacillopeptidase F. This has anticoagulant and fibrinolytic properties. Fibrinolysis refers to the body’s own dissolution of blood clots. The original nutrients of the soybean remain practically unchanged.
The uniqueness of Natto NKCP
Natto NKCP is odorless and suitable for vegetarians. It contains no vitamin K or genetically modified ingredients.
This is a dairy-free and vegan product, without genetic engineering. The production process for Natto NKCP complies with GMP (Good Manufacturing Practice) guidelines.
Consumption recommendation
- Adults take 2 tablets after meals to supplement their daily diet. Consumption can be increased to 3 x 2 tablets per day if required. Do not exceed the recommended intake. Do not use if the packaging is damaged. Store in a cool, dry and dark place. Keep out of the reach of children. If you regularly take medication, please consult your doctor or pharmacist before using this product. Food supplements are no substitute for a balanced, varied diet and a healthy lifestyle.
Ingredients
| Ingredients per daily portion | mg | % NRV* |
| Natto Bacillus extract | 250 mg |
