NSK-SD (Nattokinase) 100mg 60’s

貨號: PENS16

Promotes healthy fibrinolytic activity for healthy blood flow and cardiovascular function; standardized to contain a minimum of 20,000 FU (fibrinolytic units) per gram.

$1,107.0

不含

Pure Encapsulations® 產品採用優質純淨的成分配製而成,不含不必要的添加劑和許多常見的過敏原,包括:

小麥、大豆* 乳製品*、蛋
人工色素和甜味劑
塗料和蟲膠
基因改造物††
堅果、花生和芝麻
不必要的黏合劑、填充劑和防腐劑
硬脂酸鎂
麩質
反式脂肪和氫化油
產品詳情

Benefits & Features:

  • Helps maintain the body’s natural fibrinolytic processes
  • Promotes healthy blood flow
  • Supports healthy clotting function
  • Based on traditional Japanese practices
  • Small capsules for easy swallowing
  • Made with vegan ingredients

Indications:

  • Ages 18 and up
  • Healthy fibrinolytic, blood flow and clotting support

Suggested Use:

As a dietary supplement, take 1 capsule 2 times daily, 12 hours apart, with or between meals.

Science & Research

Verifiable Science

Nattokinase, a fibrinolytic enyzme isolated from Japanese natto, helps to maintain healthy activity of the body’s natural clotting and fibrinolytic processes.1 In an animal study conducted by Biotechnology Research Laboratories and JCR Pharmaceuticals of Kobe, Japan, nattokinase promoted healthy blood flow.2 Furthermore, researchers from JCR Pharmaceuticals, Oklahoma State University and Miyazaki Medical College indicated that nattokinase supports healthy clotting function compared to placebo.3 In 1995, scientists at the Miyazaki Medical College and Kurashiki University in Japan demonstrated the potential for nattokinase to support blood vessel health in human subjects.4 This product is contraindicated for individuals with a history of bleeding tendency or with conditions associated with bleeding. Due to potential synergistic effects, concurrent use with anticoagulant and blood pressure medicationsshould be closely supervised by a health professional.

引用

  1. Urano T, et al. J Biol Chem. 2001 Jul 6;276(27):24690-6.
  2. Fujita M, et al. Biol Pharm Bull. 1995 Oct;18(10):1387-91.
  3. Sumi H, et al. Experientia. 1987 Oct 15;43(10):1110-1.
  4. Maruyama M, et al. Basic and Clinical Aspects of Japanese Traditional Food Natto. 1998;1-3.
產品成分