Nattokinase (from Natto)
Enzyme from Japanese fermented soybeans that supports healthy blood flow and may help break down fibrin.
Nattokinase is a fibrinolytic enzyme extracted from natto, a traditional Japanese fermented soybean food. It has potent effects on blood clot breakdown and may support cardiovascular health by improving blood flow. Popular in longevity circles for its blood-thinning properties without the side effects of pharmaceutical anticoagulants.
Directly breaks down fibrin in blood clots
May modestly reduce blood pressure
How Nattokinase works — from molecular targets to health outcomes. Click an edge to see supporting research.This visualization is in beta — pathways are being refined and expanded.
2000-4000 FU (fibrinolytic units)
Can be taken without food
| Form | Type |
|---|---|
| 💊Capsules standardized to FU | Recommended |
| 💊Natto food | Alternative |
Look for products standardized to fibrinolytic units (FU) rather than just mg.
Minimum: 4 weeks
Optimal: 8 weeks
Cycling: Not required
Note: Taking on empty stomach may improve absorption. Avoid taking with blood thinners.
Better circulation throughout body
Modest BP reduction in some
Avoid — may increase bleeding risk
Stop at least 2 weeks before any surgery
Significantly increases bleeding risk
May have additive effects
Tip: Reduce dose; stop if concerning
Tip: Take with small amount of food
Top studies from 29+ peer-reviewed papers
Wei C et al. • Nutrients (2025)
“There are various types of nattokinase preparations on the market, and consumers should choose regular products with high activity and purity, and pay attention to their safety and applicable population.”
Dobre MZ et al. • International journal of molecular sciences (2025)
“Given the variability in evidence and product quality, their use should be individualized, with further large-scale clinical trials needed to establish safety and efficacy.”
Bernacka K et al. • Nutrients (2025)
“Potential future studies focused on developing functional fermented foods and easy-to-use supplements based on fermented plant products are suggested.”
Liu X et al. • Nutrients (2023)
“However, it did not significantly affect serum TG, HDL-C, and CIMT.”
Gasmi A et al. • Critical reviews in food science and nutrition (2022)
“Moreover, the paper reviews the enzyme nattokinase's role in thrombotic prevention due to its fibrinolytic activity.”
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