Made in JAPAN 90capsules (30days)3capsules / day This is a spore-based natto bacteria supplement that can withstand stomach acid and reach the intestines alive. This product is not a supplement that involves ingesting "nattokinase," but rather a supplement that involves directly ingesting the natto bacteria itself. *It has a slight odor, so it is not recommended for those who do not like the smell of soybeans. 🏆Winner of the highest Gold Award at the Wellness Food Awards 2023 (certified by the Wellness Food Japan Executive Committee) 🏆Winner of the Excellence Award at the CJPF Awards 2024 (certified by the Cool Japan government and private sector Partnership Platform) This product uses a freeze-drying method that condenses natto's rich nutrients and functional components without losing them. This completely additive-free supplement is made from 100% natto, fermented with our proprietary natto bacteria (”sonomono natto" bacteria) from domestically grown soybeans grown without chemical pesticides or fertilizers. [The Amazing Power of Natto Bacteria] The natto bacteria, in spore form, survive the attack of stomach acid and arrive alive. They then break down the spores and resume their activity. As they function as beneficial bacteria, they produce many substances beneficial to health. The oligosaccharides and dietary fiber produced by natto bacteria serve as food for lactic acid bacteria and bifidobacteria. They also break down hydrogen peroxide, which lactic acid bacteria dislike, creating an environment in which they can thrive. Natto bacteria, along with lactic acid bacteria and bifidobacteria, are essential bacteria. [Functional Ingredients Produced by Natto Bacteria] Nattokinase, an enzyme produced by natto bacteria, is unique to natto bacteria and has attracted attention overseas. It also produces other useful ingredients such as vitamin K2, polyamines, natto peptides, polyglutamic acid, oligosaccharides, dietary fiber, and 5-aminolevulinic acid (5-ALA). [Characteristics of Natto Bacteria]Natto bacteria are characterized by the production of shells called spores. Thanks to these spores, they are highly resistant to dryness and heat, surviving sun drying and vacuum environments, and can withstand temperatures between -100°C and 100°C. They can even withstand low pH and acidic conditions. [The Function of Natto Bacteria]Natto bacteria survive stomach acid and reach the intestines alive, activating the intestinal flora and suppressing harmful bacteria, improving the intestinal environment. Furthermore, the fermentation process of soybeans with natto bacteria produces a proteolytic enzyme called nattokinase, which dissolves blood clots and thins the blood. Furthermore, natto bacteria produce large amounts of vitamin K2, which is deeply involved in promoting bone formation. Below are some reference materials regarding the function of nattokinase, the enzyme produced by natto bacteria. A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profileshttps://www.nature.com/articles/srep11601
