Natto is soybeans fermented by Bacillus subtilis and is a health food abundant in Japan.

In recent years, studies have found that it has many physiological functions, so many countries have introduced this food. Natto and its surrounding viscous substances contain a variety of ingredients, such as proteases, multivitamins, γ-glutamyl transpeptidase, α-polyglutamic acid and other properties, which have the functions of lowering blood pressure and anti-tumor. , antioxidant oxidation, thrombolytic and other effects.

From the comparative test of natto and unfermented soybeans, it can be seen that natto shows much higher antioxidant properties of unfermented soybeans, which can inhibit oxidation by 91%, while the latter It can only inhibit 13%, which may be related to the antioxidant substances contained in natto, such as isoflavones and alpha-tocopherol (vitamin E). In addition, natto is also effective against cell damage caused by peroxides, and whether it is unsaturated fatty acids, such as linoleic acid, linolenic acid, or injured cells, natto’s antioxidant effect is equal to or even better than α -Effects of tocopherol.

Nattoin has blood pressure lowering, anti-tumor, antioxidant, thrombolytic and other effects.