**Natto: A Traditional Soybean Product with Numerous Health Benefits**

Natto is a traditional fermented soybean product that originated in ancient China, dating back to the Qin and Han dynasties (221 BC – 220 AD). It is made by fermenting soybeans with *Bacillus subtilis* (natto bacteria). The fermentation process gives natto a sticky texture, a distinctive odor, and a slightly sweet taste. Natto retains the nutritional benefits of soybeans, and due to fermentation, it produces various bioactive compounds that help dissolve fibrin in the body and regulate physiological functions, offering many health benefits. Rich in all the nutrients of soybeans, natto also contains additional nutrients generated during fermentation, such as saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, dietary fiber, calcium, iron, potassium, as well as various vitamins and amino acids. Regular consumption of natto contributes to maintaining good health.

**Scientific Research from Japan**

Japanese medical and physiological studies have shown that the proteins in soybeans become more soluble after being made into natto, producing amino acids. Additionally, enzymes that do not exist in the raw material are generated during fermentation, aiding digestion and absorption in the gastrointestinal tract. Natto's main components include water (61.8%), crude protein (19.26%), crude fat (8.17%), carbohydrates (6.09%), crude fiber (2.2%), and ash (1.86%). As a plant-based food, natto is particularly rich in protein and fat. It not only serves as a nourishing high-protein food but also contains enzymes that help eliminate cholesterol, break down acidified lipids, and normalize abnormal blood pressure.

**Natto’s Health Benefits and the Advantages of Nattokinase**

Beyond its value as a food, natto has gained widespread attention due to its health benefits. The following are the key physiological functions of natto and the advantages of nattokinase:

### **Physiological Functions of Natto**

1. **Thrombolysis**

Nattokinase is an effective thrombolytic enzyme with the following advantages:

- **FDA Recognition**: *Bacillus subtilis* used in natto has been recognized as a safe industrial strain by the U.S. Food and Drug Administration (FDA).

- **Good Absorption**: Nattokinase has a small molecular weight, making it easily absorbed by the body.

- **Aids Digestion**: It promotes absorption in the digestive tract, making it a potential oral thrombolytic agent.

- **Fast-acting**: It directly acts on fibrin, producing rapid effects.

- **Affordable**: Produced through bacterial fermentation, it is low-cost and could become a safe thrombosis preventative.

2. **Anti-Tumor Properties**

Natto contains genistein, daidzein, and flavonoid pigments such as infrabin, which have been shown to inhibit tumor cell proliferation.

3. **Blood Pressure Regulation**

The sticky substance in natto contains Angiotensin-Converting Enzyme (ACE) inhibitors of two types:

- **Water-soluble inhibitors**: High molecular weight proteins with an IC50 value of 12 mg/mL.

- **Alcohol-soluble inhibitors**: Low molecular weight substances, more potent than water-soluble inhibitors, with IC50 values of 0.53 mg/mL and 0.95 mg/mL, exhibiting good stability in pH and temperature.

4. **Antioxidant Effects**

Natto is rich in antioxidants like lecithin, isoflavones, α-tocopherol (vitamin E), and superoxide dismutase (SOD). These substances effectively lower blood lipids, reduce cholesterol, eliminate peroxidized lipids in brain cells, and improve skin health. Natto's saponins are more easily absorbed than those in raw soybeans, helping to improve constipation, reduce blood lipids, prevent colon cancer and arteriosclerosis, lower cholesterol, and exhibit some antiviral properties.

5. **Gut Function Regulation**

Natto contains abundant dietary fiber (such as hemicellulose, cellulose, and lignin) that helps prevent constipation, colon cancer, and rectal cancer while controlling triglycerides and serum cholesterol levels. Additionally, *Bacillus subtilis* in natto multiplies in the intestines, secreting various enzymes and vitamins that promote the growth of bifidobacteria, maintain gut flora balance, and support normal gut function.

### **FU Unit**

The FU unit (Fibrinolytic Unit) is used to measure the activity of nattokinase. It is an international standard unit that indicates the enzyme's catalytic ability. The higher the enzyme's activity, the faster the reaction, indicating stronger efficacy. This unit is crucial in assessing the effectiveness of nattokinase in dissolving blood clots.

There are many varieties of nattokinase products available in Japan, and one of the more authoritative brands is Noguchi Medical Research Institute's nattokinase. In recent years, with the rise of the internet, an increasing number of consumers have become familiar with the Noguchi brand.

Noguchi Medical Research Institute offers three types of nattokinase supplements, differentiated by the daily intake of the active ingredient. These three versions contain 2000FU, 3000FU, and 4000FU of nattokinase per daily dose.

The **Noguchi 4000FU Nattokinase Capsules** are designed for those seeking a higher dosage, providing 4000FU per daily intake. This higher concentration is aimed at maximizing the health benefits, such as promoting blood circulation, reducing blood viscosity, and helping to prevent blood clots and other cardiovascular issues.

Noguchi Medical Research Institute offers three types of nattokinase supplements, categorized by their daily intake levels: 2000FU, 3000FU, and 4000FU versions. Among these, the **Noguchi 4000FU Nattokinase Capsules** provide a potent daily dosage, ideal for those seeking maximum cardiovascular support.

Noguchi Hideyo, the famous Japanese physician whose portrait appears on the 1000 yen banknote, represents the nation's dedication to health. One reason why Japan boasts the longest life expectancy in the world is due to the daily consumption of natto. Nattokinase, a key component of natto, offers numerous health benefits, including:

? Promoting blood circulation

? Dissolving blood clots

? Preventing cerebral thrombosis and stroke

? Reducing blood viscosity

? Improving microcirculation

? Regulating blood lipids and blood pressure

? Softening blood vessels and preventing arteriosclerosis.

These benefits contribute to the overall well-being and longevity of those who include natto in their diet.