Effects and functions of natto

1, to prevent osteoporosis:

Natto auxiliary calcium supplementation mechanism is: bone by vitamin K2 and high-quality proteins to form osteoprotegerin, and then with the calcium generation of bone, bone, accumulation of bone, increase bone density of these three major elements are indispensable. Natto contains soy isoflavones and vitamin K2, which prevent the dissolution of calcium in the bone, while vitamin K2 fixes calcium in the bone. In other words, the combination of soy isoflavones and vitamin K2 work in concert with each other to strengthen bones.

2, antibacterial effect:

The experiment conducted by the Nagano Prefectural Institute of Health and Public Health showed that the extract of natto can reduce 30,000 each of 0-157 pathogenic Escherichia coli to less than 40. Recent scientific experiments have also confirmed that Natto has an inhibitory effect on 0-157-like 0-111 and 0-144 pathogenic E. coli and other pathogenic bacteria such as Staphylococcus aureus, Salmonella, and Listeria monocytogenes. The antimicrobial mechanism lies in the ability of Nattokinase to produce the bactericidal substance pyridine dicarboxylic acid.

3, regulating gastrointestinal laxative detoxification:

Natto bacteria are not affected by the strong acidity of the gastric juice, and quickly colonized in the intestinal tract. The pyridine dicarboxylic acid produced by Natto bacteria effectively kills and inhibits harmful bacteria and viruses in the intestinal tract. So that the intestinal flora to achieve a healthy dynamic balance, quickly solve the problem of constipation, enteritis, diarrhea, but also a healthy intestine. For this reason, the laxative effect of natto bacteria is immediate. We all know that 50% to 80% of the stool is intestinal bacteria and their corpses. When the intestinal bacteria are active, the bowel movement can be smooth. This is the reason for the laxative effect. One bowel movement a day can remove toxins from the bowels. Plus, Nattokinase can dissolve blood clots and fat in the capillaries, thus ensuring a glowing and rosy complexion.

4, detoxification, liver protection:

Nattokinase enters the human body, through three channels to build the alcohol protective barrier: into the human liver system, decomposition of liver detoxification pressure, to assist in the detoxification; into the human vascular system, the formation of a focus on cerebral vascular region of the protective barrier, to resist the inhibitory effect of alcohol on the brain; into the human digestive system, the rapid formation of protective barriers to accelerate the acid secretion of the digestive tract, to promote detoxification. The acidic secretion of the digestive tract promotes alcohol detoxification. Taking Natto can quickly resolve the adverse effects of alcohol and prevent next-day drunkenness. In addition, a variety of active substances in natto activate liver cells, promote liver cell regeneration, improve liver function, protect the liver, and effectively prevent and improve fatty liver. So in Japan is widely popular a proverb: "drinking more natto to prevent second-day drunkenness".

5, antioxidant effect:

Isoflavonoids are known to be a kind of antioxidant substance that prevents cellular oxidation, and furthermore has the effect of preventing cancer. Eating a packet of natto can consume 50 mg of isoflavones, equivalent to the U.S. recommended daily intake of cancer prevention.

Since medical reports indicate that myocardial infarction and cerebrovascular infarction occur most often at 3 to 4 a.m. in the early morning, and most often on Monday mornings, and considering that the effect of natto in dissolving blood clots can last 8 to 12 hours, Prof. Sumi suggests eating natto 2 to 3 times a week, eating it for dinner, and don't forget to take it on Sunday evenings.

Japanese natto, originated in ancient China , since the Qin and Han Dynasty (221 BC - 220 AD) since the beginning of the production of soybean products made from soybeans through the fermentation of natto bacteria (bacillus subtilis), viscous, smelly, slightly sweet taste, not only to retain the nutritive value of soybeans, rich in vitamin K2, to improve the digestive absorption rate of proteins, but also more importantly, the fermentation process has produced a variety of The fermentation process produces a variety of physiologically active substances, which have the effect of dissolving fibrous proteins in the body and regulating the physiological functions of the health care system.

Rich in a variety of nutrients, often eaten to prevent constipation, diarrhea and other intestinal diseases, improve bone density, prevention of osteoporosis, but also bidirectional regulation of blood pressure, dissolve the old thrombus plaque, regulate blood lipids, can eliminate fatigue, comprehensively improve the human body's immunity.

Natto is a soybean (also known as soybean) as raw materials, and natto bacteria inoculation after high-temperature fermentation and other processes made. Natto originated in China, and was introduced to Japan as a nutritious food and condiment. Natto is similar to Chinese fermented beans and odd-flavored beans. The health care function of natto is mainly related to the nattokinase, natto isoflavones, saponins, vitamin K2 and other functional factors in it. Although natto has a high medicinal value, its characteristic foul odor and sticky threads have caused some people to stay away from it. Of course, the degree of medicinal use of this food is by no means as amazing as some commercial publicity. And, its health effects without other modern means, experts emphasize that the traditional folk home brewing is the ultimate, should be inherited in its original form.

Expanded

Nutritional composition of natto:

Natto contains all the nutrients of soybeans and fermented after the increase in the special nutrients, saponins, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fibers, calcium, iron, potassium, vitamins and a variety of amino acids, minerals, suitable for long-term consumption of maintenance of health.

Japanese medical doctors, physiologists have learned that the protein of soybeans is insoluble, and after making natto, it becomes soluble and produces amino acids, and a variety of enzymes that do not exist in the raw material will be due to the natto bacteria and associated bacteria to produce, to help digestion and absorption in the stomach and intestines. The composition of natto is: 61.8% water, 19.26% crude protein, 8.17% crude fat, 6.09% carbohydrates, 2.2% crude fiber, 1.86% ash, and as a plant food, it is the richest in crude protein and fat. Natto is a high-protein nourishing food, and the enzyme contained in natto can eliminate part of the cholesterol in the body, decompose the acidified lipids in the body, and return the abnormal blood pressure to normal after consumption.

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