Super Kinase DX (Nattokinase)

Natto is a traditional food that has supported the health of Japan for many years. Nattokinase is a proteolytic enzyme contained in the sticky part of natto. Natto is a food made by fermenting boiled soybeans with Bacillus subtilis natto, and various nutrients including nattokinase are produced in this fermentation process.   In 1925, Professor Oshima of Hokkaido Imperial University reported on its purification and properties, followed by various research reports.   Nattokinase acts directly on fibrin, the main component of blood clots, to degrade (dissolve) it, activates prourokinase, the precursor of urokinase, a clot-dissolving enzyme in the body, and also acts as a tissue that produces the clot-dissolving enzyme plasmin. This medicine increases the amount of plasminogen activator (t-PA).Furthermore, recent research has revealed that.   nattokinase has the effect of degrading the thrombolysis inhibitor PAI-1, which makes thrombus difficult to dissolve, shortening the euglobulin dissolution time, and enhancing the thrombolytic activity.

- Prevention of arteriosclerosis

- Antioxidant effect

- Reduces cholesterol and triglycerides Dosage: 1- 2 bags per day

- Reduce your risk of stroke

- Beauty enhancement

- Lose weight

纳豆是多年来支持日本健康的传统食品。纳豆激酶是一种蛋白水解酶，存在于纳豆的粘性部分。纳豆是用纳豆芽孢杆菌发酵煮熟的大豆制成的食品，在这个发酵过程中会产生包括纳豆激酶在内的多种营养物质。 1925年，北海道帝国大学的大岛教授就其提纯及物性进行了报道，随后又有各种研究报告。 纳豆激酶直接作用于血凝块的主要成分纤维蛋白，使其降解（溶解），激活尿激酶原，尿激酶的前体，一种体内的凝块溶解酶，并且还作为产生凝块的组织-溶解酶纤溶酶。这种药物增加了纤溶酶原激活物(t-PA) 的数量。此外，最近的研究表明，纳豆激酶具有降解溶栓抑制剂PAI-1的作用，使血栓难以溶解，缩短优球蛋白溶解时间，增强溶栓活性。

-预防动脉硬化

-抗氧化作用

-降低胆固醇和甘油三酯

-降低中风风险

-帮助美容

-帮助减肥

Origin: Japan

Net Weight: 250g

Shelf Life: 2 years