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Nattokinase

An enzyme produced during natto fermentation; oral prevention of clinical thrombosis is unproven.

Established functions

  • An enzyme produced during natto fermentation; oral prevention of clinical thrombosis is unproven.

Dietary sources

  • natto

Claims and evidence

Japanese reference amounts

  • Japanese adults (age and sex as specified): No Japanese DRI established

Amounts studied

  • Small blood-pressure studies used 2,000 FU/day for 8 weeks; this is not a thrombosis-prevention dose

Tolerable upper limits

  • No UL; a safe ceiling is unknown because of bleeding risk

Forms and bioavailability

Supplement forms: fermented-culture extract, vitamin-K-removed extract

  • Check FU activity and vitamin K content; extracts are not equivalent to natto food.

Safety and interactions

Adverse effects

  • bleeding
  • bruising
  • allergy

Medicine and nutrient interactions

  • anticoagulants, antiplatelets, thrombolytics

Contraindications and cautions

  • Avoid with bleeding disorders, before surgery, in pregnancy, or during anticoagulation.

Practical selection

  • Compare Nattokinase amount per serving, form, allergens, and batch testing; prefer a single-ingredient product suited to the intended use.

Sources and review

Daiki Minaki (editorial and evidence review) ·

Frequently asked questions

How is Nattokinase different from its broader supplement category?

An enzyme produced during natto fermentation; oral prevention of clinical thrombosis is unproven. Compare its named form and amount rather than assuming every category product supplies it.

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What safety detail matters specifically for Nattokinase?

anticoagulants, antiplatelets, thrombolytics Avoid with bleeding disorders, before surgery, in pregnancy, or during anticoagulation.

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