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Ok Dok Natto

Doktor NATTO 

DESCRIPTION:

  • DOKTOR Natto  prevent cardiovascular diseases & stroke.
  • Decompose thrombi, lower cholesterol, blood lipid and blood pressure, improve blood flow.
  • Anti-cancer activity, prevent osteoporosis, senile dementia.
  • Organic & non-GMO Japanese soybeans Halal Certified, ISO & GMP compliance.
  • Approved Toxicity Tests.
  • Suitable for Vegans.

INGREDIENTS:

  • Nattokinese extract 20,000 FU.

    What Is Nattokinase?

    Nattokinase is a potent fibrinolytic (anti-clotting) enzyme complex extracted and highly purified from a traditional Japanese food called Natto. Natto is a fermented cheese-like food that has been used in Japanese culture for more than 1,000 years for its popular taste, and as a folk remedy for heart and vascular diseases. Research has shown that Nattokinase supports the body in breaking up and dissolving the unhealthy coagulation of blood. In fact, it has been shown to have four times greater fibrinolytic activity than plasmin.

  • How is it made?

    Natto is produced by a fermentation process by adding the bacteria Bacillus subtilis to boiled soybeans. The resulting Nattokinase enzyme is produced when Bacillus subtilis acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific Nattokinase enzyme. How was Nattokinase discovered? Japanese researcher Dr. Hiroyuki Sumi had spent many years searching for a natural thrombolytic agent that could successfully dissolve blood clots associated with heart attacks and stroke. Finally in 1980, after testing more than 173 natural foods, Sumi found what he was looking for.

    Natto, a traditional Japanese soy cheese, was dropped onto an artificial thrombus (fibrin) in a petri dish and allowed to stand at 37ºC (approximately body temperature). Over the next 18 hours, the thrombus around the natto completely dissolved! Sumi named the newly discovered enzyme Nattokinase, which means “enzyme in natto.” Dr. Sumi remarked that Nattokinase showed “a potency matched by no other enzyme.” 

    How blood clots form

    Blood clotting is a natural process that allows the blood to thicken and form a clot or thrombus of blood cells. When a blood vessel is injured, platelets clump together and strands of the blood protein fibrin glue them together in order to stop the bleeding. Eventually the clot helps form a protective scab over a healing wound. If our bodies did not have the ability to clot blood, we would bleed to death after even a minor cut, which was often the case with hemophiliacs.

    But sometimes blood clots form even when a person has not been wounded or cut. Although most blood clots naturally dissolve on their own without complications, there are two situations in which they can wreak havoc before they are reabsorbed by the body.

    1. A thrombus can form in an artery which could block the flow of blood and cut off oxygen supply. This can trigger a heart attack and result in damage, destruction (infarction), or even death of the tissues (necrosis) in the heart. In the brain, blood clots also block blood and oxygen from reaching necessary areas, which can result in senility and/or stroke.
    2. A piece of the blood clot could form in one of the heart’s chambers and then travel through the bloodstream, lodging in either an organ or an artery and cutting off the blood supply from that point, causing an embolism. An embolism is especially dangerous when it ends up in a lung.

    The most common cause of these emboli are blood clots that form during atrial fibrillation. This is a disorder found in about 2 million Americans. In atrial fibrillation the heart’s two small upper chambers (the atria) quiver instead of beating effectively. Some blood isn’t pumped completely out of them when the heart beats, so it pools and clots. When a blood clot enters the circulation and lodges in a narrowed artery of the brain, a stroke occurs.

    The chances of developing thrombi increase as we age

    Although the human body produces more than 20 enzymes for making blood clots, it produces only one enzyme—plasmin—for dissolving them. The problem is, as we age the production of plasmin slows down, making the blood more prone to coagulation. And since plasmin is produced by endothelial cells throughout the body, it is possible to develop blood clots anywhere in the body.

    To make matters worse, fibrinogen levels rise as we age.7 And high levels of fibrinogen levels usually lead to increased platelet aggregation, blood clots, and eventually heart attack or stroke. In fact, high fibrinogen levels are considered a more dangerous risk factor for heart attack and stroke than high cholesterol. A study of 2,116 men found that those with high LDL (bad) cholesterol but low fibrinogen levels had only one sixth the risk for heart attack than the men with low LDL and high fibrinogen.

    How does it work

    Nattokinase enhances the body’s natural ability to fight blood clots, and has an advantage over blood thinners because it has a prolonged effect without side effects.

    Nattokinase:

    • Supports normal blood pressure
    • Prevents blood clots from forming
    • Dissolves existing blood clots
    • Dissolves fibrin
    • Enhances the body’s production of plasmin and other clot-dissolving agents, including urokinase

    Research studies

    Nattokinase has been the subject of 17 studies, including two small human trials. In 1990, Dr. Sumi’s research team published a series of studies demonstrating the fibrinolytic effects of Nattokinase. Here are some of them:

    Dissolves blood clots

    Researchers from JCR Pharmaceuticals, Oklahoma State University, and Miyazaki Medical College, tested Nattokinase on 12 healthy Japanese volunteers (6 men and 6 women, between the ages of 21 and 55). The researchers gave the volunteers 7 ounces of natto (the food) before breakfast, and then tracked fibrinolytic activity through a series of blood plasma tests.

    In one test, a blood sample was taken and a thrombus (clot) was artificially induced. The amount of time needed to dissolve the clot was cut in half within 2 hours of treatment, compared to the control group. Additionally, the volunteers retained an enhanced ability to dissolve blood clots for up to 8 hours.

 

Manila Branch

Grd Flr. Annapolis Tower Condominium, Annapolis st. Greenhills San Juan, Metro Manila
 okdok168@gmail.com
09089780108

Bacolod Branch

Jarma Bldg. BS Aquino Drive Villamento Bacolod City
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(+63) 9089780108

Bohol

Chicken City Bongalos Compound, Purok 1, Dauis Dao, Main Highway, Bohol okdok168@gmail.com (+63) 9089780108