Evidence supporting the use of: Nattokinase
For the health condition: Thrombosis

Links: Go back one page, Tool main page, Ingredients list, Health conditions list, Body systems list

Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Nattokinase is an enzyme extracted from natto, a traditional Japanese food made from fermented soybeans. Its use in the context of thrombosis (the formation of blood clots within blood vessels) is primarily supported by scientific investigation, though the overall quality and quantity of evidence is limited, earning it a moderate rating of 2 out of 5.

Preclinical studies, including in vitro and animal research, have demonstrated that nattokinase possesses fibrinolytic activity, meaning it can degrade fibrin, a key protein component of blood clots. Several small-scale human studies and clinical trials have suggested that nattokinase supplementation may help reduce blood clot formation, lower blood pressure, and improve blood flow. For example, a 2009 study published in Nutrition Research found that nattokinase supplementation could reduce plasma levels of fibrinogen and factor VII, both involved in clot formation. Another randomized controlled trial in 2017 suggested potential benefits in reducing the risk of deep vein thrombosis (DVT) among air travelers.

Despite these promising results, the overall evidence base is still considered preliminary because most studies are small, short-term, and vary widely in quality. Major health organizations have not endorsed nattokinase for the treatment or prevention of thrombosis. Larger, well-designed clinical trials are needed to confirm its efficacy and safety. Individuals considering nattokinase for thrombosis should consult healthcare providers before use, especially due to potential interactions with anticoagulant medications.

More about nattokinase
More about Thrombosis