Natto, which is made by cooking soybeans and adding special strains to ferment, is a traditional food from Japan. It has been eaten for thousands of years and has the functions of invigorating the stomach, regulating the intestines and promoting metabolism. However, the unique smell and sticky taste of natto are not acceptable to everyone. By scientific and technological means, nattokinase extracted from the essence of natto can easily solve this problem. Food source

natto. The antihypertensive components < P > vitamin K and nattokinase. Reasons for lowering blood pressure

Nattokinase is a special enzyme existing in natto, which can not only prevent thrombosis, but also accelerate the dissolution of thrombus, make blood clear, help smooth circulation and achieve the effect of lowering blood pressure. Other effects

anti-thrombosis/thrombolysis/promoting enzyme action/promoting metabolism/maintaining cardiovascular health/preventing and treating acute myocardial infarction/improving varicose veins of lower limbs. Recommended daily intake

Adults: 2~4FU (Note: health foods are mostly based on milligrams (mg) or micrograms (mg), and thus the concentration content and daily intake should be judged. However, nattokinase, which belongs to the enzyme, is based on the ability of action, that is, "the dissolution rate of thrombofibrin", which is abbreviated as FU. FU stands for the activity of nattokinase, and the higher the activity, the greater the number). Symptoms of excessive intake

insufficient coagulation function.

When choosing nattokinase, we should not only look at the unit "mg" of capsules or lozenges, but also compare the level of FU comprehensively. Selecting nattokinase from the content of FU unit. Nutritionist's suggestion

◎ During taking anticoagulant, you should discuss with your doctor before deciding whether to choose nattokinase.

◎ Before tooth extraction or operation, you should stop eating.

◎ When there is trauma, it can only be eaten after the wound heals.