Nattokinase capsules 2,000 FU, 90 capsules

What is Nattokinase and why does traditional Natto fermentation matter?

Nattokinase is an enzyme formed during the fermentation of soybeans. It originates from the traditional Japanese food Nattō, which has been an integral part of Japanese culinary culture for centuries.

To produce Nattō, cooked soybeans are deliberately fermented with the bacterium Bacillus subtilis var. natto. During this natural fermentation process various enzymes are produced, including nattokinase. Its name is derived from this traditional food.

Enzymes are protein molecules that support numerous biological processes. They are highly specific and sensitive to external influences such as heat, strong acids or mechanical stress.

Fermentation is the decisive step for the formation of nattokinase. Only through the activity of the microorganisms is the enzyme produced. For this reason, the production of high-quality nattokinase today is also based on controlled fermentation processes that are modelled on the traditional production principles of Nattō.

Interest in Nattō and its natural constituents has increased significantly in recent decades. Modern production methods make it possible to isolate individual enzymes from fermented foods and provide them in standardised quality. In this way, today’s production combines traditional fermentation knowledge with modern biotechnology.

Nattokinase is no longer consumed via eating Nattō, but is processed as a purified and standardised fermentation raw material. The focus is on controlled fermentation, high purity and consistent enzyme activity to ensure a consistently high product quality.

What distinguishes NATURA FELIX Nattokinase?

2,000 FU per capsule – clearly defined

Each capsule delivers 2,000 FU (Fibrinolytic Units) from 100 mg of pure nattokinase. The enzyme activity is precisely standardised and transparently declared.

Derived from traditional Natto fermentation

The nattokinase is produced by fermenting non-GMO soybeans with Bacillus subtilis var. natto. The controlled production process follows the traditional Natto fermentation principle and ensures consistently high quality.

Gastro-resistant, vegan capsules

The capsule shell of hydroxypropylmethylcellulose (HPMC) with gellan is vegan and gastro-resistant. This protects the capsule contents during passage through the stomach.

Deliberately free of Vitamin K2

The formula intentionally contains no Vitamin K2. This keeps intake flexible and allows it to be combined individually with other nutrients if required.

Flavourless and easy to take

Unlike traditional Nattō, the nattokinase is flavourless. With just one capsule daily, intake can be easily integrated into everyday life.

Streamlined formulation

The formulation is limited to the essentials: nattokinase, acacia fibre and a vegan capsule shell. Unnecessary additives are consistently avoided.

Laboratory-tested quality – manufactured in Germany

Each batch is tested for identity, enzyme activity, purity and microbiological quality. Manufacture takes place in Germany under controlled quality standards.

90 capsules for a 90-day supply

Each jar contains 90 capsules. With a recommended intake of one capsule daily, one pack lasts three months.

Active ingredients

* No reference amount is specified according to the EU Food Information Regulation
**FU = fibrinolytic units

Ingredients

Bulking agent: acacia fibre, fermented soybean extract; Capsule shell (vegan): (Hydroxypropylmethylcellulose, Gellan (gastro-resistant capsule shell))

Recommended use

Take 1 capsule daily, unchewed, with plenty of water at a meal.

Caution

Not suitable for pregnant or breastfeeding women.

Storage instructions

Store cool, dry and protected from light (not in the fridge).

Legal information

The recommended daily intake should not be exceeded. Food supplements are not a substitute for a balanced and varied diet and a healthy lifestyle. Keep out of the reach of young children.