Context: Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis. https://en.wikipedia.org/wiki/Natt%C5%8D

Context: Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis. https://en.wikipedia.org/wiki/Natt%C5%8D https://en.wikipedia.org/wiki/Natt%C5%8D From the abstract: > Nattokinase (NK), the most active ingredient of natto, possesses a variety of favourable cardiovascular effects and the consumption of Natto has been linked to a reduction in CVD (Cardiovascular disease) mortality. > Recent research has demonstrated that NK has potent fibrinolytic activity, antihypertensive, anti-atherosclerotic, and lipid-lowering, antiplatelet, and neuroprotective effects. This review covers the major pharmacologic effects of NK with a focus on its clinical relevance to CVD.