Natto effect and role
Natto, is the soybean cooked with a special natto bacterial role in the fermentation of food, not only to retain the nutrients of soybeans, but also in the process of fermentation produced a variety of physiological active substances, become a more nutritious food. In addition to the original high quality protein, lecithin, vitamin B, minerals and trace elements of soybeans, natto also produces vitamin K, nattokinase, glutamic acid and other nutrients.
Protection of gastric mucosa: Natto produces a sticky substance during fermentation that covers the surface of the gastrointestinal tract and plays a role in protecting the intestines and detoxifying the body. Preventing cardiovascular diseases: Natto kinase produced during the fermentation process of natto has the effect of dissolving blood clots, lowering blood viscosity, improving blood circulation, softening and increasing the elasticity of blood vessels. In addition, Nattokinase also has obvious effects of lowering blood pressure and inhibiting platelet agglutination, which helps to prevent the occurrence of hypertension and atherosclerosis and other conditions.
Prevention of constipation: natto in the fermentation process will produce living natto bacteria, can regulate the balance of intestinal flora, promote intestinal peristalsis, with the aid of digestion, relief of constipation, prevention of dysentery and other effects. Prevention of osteoporosis: natto is rich in natural isoflavones, isoflavones have a function similar to female estrogen, with the prevention and treatment of female menopausal syndrome, inhibit bone calcium loss, prevent osteoporosis and other effects.
Memory enhancement: Natto is rich in lecithin, which can increase the concentration of high-density lipoprotein in the blood, while lowering the concentration of low-density lipoprotein, which can prevent the occurrence of arteriosclerosis; lecithin also has the effect of protecting and repairing the cell membranes, which can play a role in slowing down the aging of the brain and enhance the role of memory. Although some components of natto have a role in modern research, although the effective content and effect are limited. Food and food products are not intended for the treatment of disease and cannot be used as a substitute for medication.
Antioxidant and aging effects
Hattori study of crude antioxidant extracts from natto showed antioxidant effects on unsaturated fatty acids and cells comparable to or better than vitamin E of the same quality. Water-soluble natto low molecular weight viscous natto fraction and soybean water-soluble extracts can inhibit the oxidation of low-density lipoprotein, can reduce plasma triglycerides and total cholesterol, which can be proved that the natto fraction can directly reduce the oxidative activity of the body to prevent atherosclerosis, reduce lipid peroxidation and improve lipid metabolism.
In addition, natto also contains saponin to improve constipation and soften the role of blood vessels. Natto crude extract is rich in lecithin, isoflavones (isoflavones), superoxide dismutase (SOD), unsaturated fatty acids, vitamin E and other antioxidant components. Therefore, regular food ah effectively reduce blood lipids cholesterol and remove lipid peroxide pigments in brain tissue cells to regulate the skin cell surface water and fat balance, promote blood circulation, improve skin elasticity, so that the skin is smooth and soft efficacy.