Natto Extract, a Japanese Fermented Soybean Food, Directly Inhibits Viral Infections Including SARS-CoV-2 in vitro
Mami Oba et al. Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interestingly, our results show that both SARS-CoV-2 […]
What is Nattokinase?
Japan NattoKinase Association A traditional Japanese food âNattoâ is a food made from soybeans fermented by Bacillus natto, and has been eaten since about 1,200 years ago. Enzymes that Bacillus natto produce by fermentation include protease and Dr. Oshima at Hokkaido Imperial University reported its purification and characteristics. Since then, it was investigated as a […]
Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases
Hongjie Chen et al. Cardiovascular disease (CVD) is the leading cause of death in the world and our approach to the control and management of CVD mortality is limited. Nattokinase (NK), the most active ingredient of natto, possesses a variety of favourable cardiovascular effects and the consumption of Natto has been linked to a reduction […]
