Enzymes and Lipids – a Healthy Vasculature Can Make
It was over 2,000 years ago that the Japanese population made natto a staple of their diet. Natto is a cheese-like food composed of soybeans fermented with a bacterium – Bacillus subtillis. Recognised for its beneficial cardiovascular effects, it has been extensively studied[1].
Relatively little was known regarding the mechanism by which natto intake led to an overall improvement in cardiovascular health until the 1980s. A potent fibrinolytic enzyme called nattokinase was discovered in natto in...