The central component of the natto extract is the enzyme Bacillopeptidase F. It has anticoagulant and fibrinolytic properties. Fibrinolysis is the dissolution of a blood clot. The original nutrients of the soybean remain practically unchanged. The functional proteins are concentrated in the dried, tasteless and odorless powder.
Individual in-vitro studies confirm that the nattoenzymes also have a thrombolytic effect (thrombolysis: dissolution of a vascular occlusion). Tests assume that they can improve the blood flow and thus the cardiovascular function of humans and preventively keep the blood vessels healthy through natural blood thinning.