Natto, made from soybeans fermented by Natto bacteria, is a health food abundant in Japan. At present, people all over the world, especially in Southeast Asia, highly recognize the effects of natto and there are many people eating it.

Natto originated from China (that is, the "soy beans" that ordinary people usually make). Natto is similar to Chinese fermented beans and strange-flavored beans. Studies have shown that the health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, saponin, and vitamin K2. Natto is rich in saponins, which can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, inhibit HIV and other functions; Natto contains free isoflavones and A variety of enzymes that are beneficial to the human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., which can remove carcinogens from the body, improve memory, protect liver and beauty, delay aging, etc., and have obvious effects , and can improve the digestibility of food; ingesting live natto bacteria can adjust the balance of intestinal flora and prevent dysentery, enteritis and constipation. Its effect is in some aspects better than the commonly used lactic acid bacteria microecological preparations; fermentation of natto produces A viscous substance that coats the surface of the gastrointestinal mucosa, thereby protecting the gastrointestinal tract and relieving the effects of drunkenness when drinking alcohol. The latest research also shows that natto has a strong inhibitory effect on the development of pathogenic Escherichia coli O157, the "culprit" that causes large-scale food poisoning.