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NattokinaseIn addition to the compound, researchers have also found a compound called Pyrazine in Natto cheese, which gives natto its distinct smell, and has been suggested to reduce the likelihood of blood clotting. The nattokinase compound was found by Japanese Doctor Hiroyuki Sumi whose research has been focused on finding natural agents that could successfully dissolve blood clots associated with heart attacks and strokes. Sumi discovered nattokinase, after testing 173 natural foods, in 1980 while working at the Chicago University Medical School. According to researchers, the body produces several types of enzymes for making thrombus, but only one main enzyme for breaking it down and dissolving it called plasmin. The properties of nattokinase closely resemble plasmin, as it dissolves fibrin directly. In addition, it has been found to enhance the body's production of both plasmin and other clot-dissolving agents, including urokinase (endogenous). Some are calling the compound one of the most important findings in potential prevention and treatment of cardiovascular related diseases, especially for the thinning and dissolving of clots effectively. Nattokinase - StudiesEnhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Sumi H, Hamada H, Nakanishi K, Hiratani H. Acta Haematol 1990;84(3):139-43. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. Experientia 1987, Oct 15;43(10):1110-1. Dietary supplementation with fermented soybeans suppresses intimal thickening. Nutrition. 2003 Mar;19(3):261-4. Thrombolytic effect of nattokinase on a chemically induced thrombosis model in rat. Biol Pharm Bull. 1995 Oct;18(10):1387-91. Transport of nattokinase across the rat intestinal tract. Biol Pharm Bull. 1995 Sep;18(9):1194-6. Purification and characterization of a strong fibrinolytic enzyme (nattokinase) in the vegetable cheese natto, a popular soybean fermented food in Japan. Biochem Biophys Res Commun. 1993 Dec 30;197(3):1340-7.
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