Cardiovascular prevention
* FU : Fibrinolytic Unit.
Food supplement
PHYSIOMANCE NATTOKINASE provides, for 1 capsule:
PHYSIOMANCE NATTOKINASE is ideal for primary prevention and support of cardiovascular pathologies.
* FU : Fibrin degradation enzyme unit
**RI : Reference Intake
Nattokinase and cardiovascular health
Throughout life, the cardiovascular system is put to a severe test. Numerous risk factors (age, overweight, obesity, hypertension, smoking, stress and a sedentary lifestyle) are involved in the development of cardiovascular disease (atherosclerosis, hypertension, coagulation disorders, heart attacks, strokes, etc.). According to the WHO, cardiovascular disease is the world's leading cause of death, accounting for 31% of all deaths.
Renowned for its many benefits for the cardiovascular system (heart and arteries), natto is a fermented soy-based food that has been traditionally consumed in Japan for over 1,000 years. Natto contains an enzyme, nattokinase (link to active page), whose many benefits have been demonstrated by scientific studies.
Nattokinase is a fibrinolytic enzyme, capable of breaking down fibrin. Fibrin is a protein involved in coagulation, and more specifically in the formation of blood clots.
In the normal state, fibrin clots are necessary to stop bleeding in the event of injury. In the case of cardiovascular disease, blood coagulation is altered and accelerated, leading to the inappropriate formation of clots. These clots clog up the arteries and slow down blood circulation, which is essential for tissue oxygenation. Thanks to its fibrinolytic action, nattokinase helps to support optimal blood coagulation as part of cardiovascular prevention.
For optimum effectiveness, our Nattiase® nattokinase, titrated at 2,000 FU*, is combined with 100% of the reference intake of vitamin B1, known to promote good heart function.
* FU : Fibrin degradation enzyme unit
Why choose nattokinase from Laboratoire THERASCIENCE ?
Our Nattiase® nattokinase (link to patented active page) is derived from soybean extract fermented by the Bacillus subtilis var. natto bacterium.
In its natural state, nattokinase is produced by this bacterium during the fermentation and degradation of soy proteins. The production of our nattokinase therefore follows the natto manufacturing process as closely as possible, resulting in the most natural nattokinase possible.
The physico-chemical conditions under which Bacillus subtilis var. natto is grown (pH, temperature, composition of the bacterial culture medium, quantity of soy added, etc.) have been determined beforehand to optimise the production of a nattokinase with maximum efficiency. The fermented soy extract obtained, titrated to 2,000 FU* of nattokinase, is then purified by filtration and centrifugation..
Natto and fermented soy extracts are also rich in vitamin K2. This vitamin can promote coagulation and therefore interfere with the action of nattokinase. To maximise the effectiveness of this enzyme and avoid any interference with vitamin K2, our Nattiase® nattokinase is guaranteed vitamin K2-free thanks to an ultrafiltration process that eliminates its presence.
To ensure optimum quality, Nattiase® undergoes regular quality control tests to guarantee the absence of microbiological contaminants and heavy metals. OurHigh Quality Process® also certifies the origin of the plant extracts selected and present in PHYSIOMANCE Nattokinase.
To enjoy all the benefits of Nattiase® nattokinase, PHYSIOMANCE Nattokinase is guaranteed GMO-free, nanoparticle-free, preservative-free and gluten- and lactose-free thanks to our Clean label THERASCIENCE.
* FU : Fibrin Degradation Enzyme Unit
Bibliography
1. Kurosawa, Yuko et al. Scientific reports (2015)
2. Chen, H., McGowan, E. et al. Biomarker insights (2018)
3. Sumi H, et al. Acta Haematologica (1990)
4. Kim, J. Y., Gum, S. N., et al. Hypertension research. (2008)
5. Chen, H., Chen, J., et al. Frontiers in cardiovascular medicine (2022)
Did you know it ?
Natto was discovered in Japan. During the Gosannen War (1083-1089), General Minamoto Yoshiie and his soldiers boiled soy to feed their horses. Surprised by an attack, the boiled soy was wrapped in straw. After several days, the appearance of the soy had changed and it had become sticky. Intrigued, the general tasted it and loved it. "Natto" actually means "beans for the shogun (general)". In 1980, Japanese researcher Hiroyuki Sumi discovered the presence of an enzyme in natto: nattokinase, and studied its various properties.
1 capsule per day, for 3 months. To renew if necessary.
Precautions for use :
If using several dietary supplements, ask your healthcare professional for guidance. Adult only. Do not use in pregnant or breastfeeding women. Persons taking medication should use the product only under medical supervision.
Food supplements should be used as part of a healthy lifestyle and not be used as a substitute for a varied and balanced diet. Do not exceed the recommended daily doses. Keep the product out of the reach of young children. In case of combining several food supplements, ask your healthcare professional for advice.
Bulking agent: gum acacia, Nattiase® (fermented soybean extract), plant origin coating: hydroxypropyl methylcellulose, bamboo extract, anti-caking agent : fatty acids, vitamin B1 (thiamin hydrochloride).
| For 1 capsulle | %RI* | |
| Nattiase® | 100,0 mg | |
| contains nattokinase | 2000,0 FU** | |
| Vitamin B1 | 1,1 mg | 100 |
*RI : Reference Intake
** FU : Fibrinolytic Unit
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