Item# FU014
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Nattospes is a blend of fermented bacteria Baccilus natto extract, a traditional Japanese food called Natto, and herb Dioscorea (Chinese Yam). Natto has been widely used in Japan for over 1000 years as a folk remedy for heart and vascular diseases.

This supplement may provide support for*:

  • Healthy Heart Function
  • Healthy Blood Circulation
  • Healthy Blood Pressure

Product details:

Proprietary blend:Nattokinase (300 FU/mg), Dioscorea Extract
Each bottle contains: 60 hypoallergenic capsules (750 mg)
Suggested Usage: As a dietary supplement, take 2-3 capsules each time, two times a day, or as suggested by a healthcare provider. Sensitive individuals may want to take with food.

Additional Information:

Dioscorea is one of the more widely used tonic herbs in Chinese traditional medicine. This herb has a neutral energy and it is neither hot nor cold, therefore it benefits everybody who takes it. It helps to build strong digestion and metabolism. Dioscoreae has been traditionally known to replenish the spleen and stomach and to promote fluid secretion and benefit the lung. It has been frequently used for seminal emission, excessive leukorrhea, frequency of urination or diabetes due to deficiency condition of the kidneys.

Each 100 mg of Nattospes contains 300 units (FU) of all-natural enzyme known as Nattokinase, a product of the fermented bacteria in Natto. Research by Dr. Hiroyuki Sumi and other scientists (1, 2, 3, 4) have shown multiple potential benefits of Nattokinase in supporting cardiovascular systems and other health conditions.

The combined actions of Nattokinase and Dioscoreae in Nattospes help to promote healthy circulation and metabolism, which are essential for maintaining the body's healthy balance.

1. Maruyama M, Sumi H. Effect of Natto Diet on Blood Pressure. JTTAS, 1995.
2. Sumi H, Hamada H, Nakanishi K, Hiratani H. Enhancement of the fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol 1990;84(3):139-43.
3. Sumi H, Hamada H, Mihara H. A novel strong fibrinolytic enzyme (nattokinase) in the vegetable cheese "natto." International Journal of Fibronolysis and Thrombolysis. Abstracts of the ninth international congress on fibrinolysis, Amsterdam, 1988, Vol.2, Sup.1:67.
4. Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experientia 1987, Oct 15;43(10):1110-1.
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