Nattokinase
is a potent fibrinolytic enzyme isolated from the traditional Japanese soy
food, natto. Nattokinase has plasmin-like biochemical properties that can
dissolve blood clots directly, and it can also help with the body’s existing
mechanism for blood clot degradation by increasing activity of pro-urokinase
and t-PA (tissue plasminogen activator). As the most natural “blood thinner”,
nattokinase has more significant benefits when combined together with red yeast
rice.*
沒有留言:
張貼留言