Degradative Effect of Nattokinase on Spike Protein of SARS-CoV-2

Takashi Tanikawa et al. The coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), emerged as a pandemic and has inflicted enormous damage on the lives of the people and economy of many countries worldwide. However, therapeutic agents against SARS-CoV-2 remain unclear. SARS-CoV-2 has a spike protein (S protein), and […]

Nutraceutical Approach to Preventing Coronavirus Disease 2019 and Related Complications

Ripe fresh fruits on beige surface

Giuseppe Derosa et al. This review will describe how the use of selected nutraceuticals could be helpful, in addition to pharmacological therapy, in preventing some COVID-19- related complications in infected patients. Even if a specific and effective cure for COVID-19 still has some way to go, selected nutraceuticals could be helpful, in addition to pharmacological […]

What is Nattokinase?

Japan NattoKinase Association A traditional Japanese food “Natto” 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 […]