Nattokinase

Nattokinase is an enzyme produced during the fermentation of soybeans with Bacillus subtilis, the process that makes natto, a traditional Japanese breakfast food. Because natto itself is an acquired taste outside Japan, the enzyme is commonly taken in capsule form, and its strength is measured in fibrinolytic units rather than milligrams. You will find the Humming Herbs nattokinase products on this page, with the unit strength, the full ingredient panel and the FSSAI licence number listed on each one. Read the label before use and keep the bottle in a cool, dry place.