Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Bacillus subtilis natto is the bacterium used in the fermentation of natto, a traditional Japanese food. During fermentation, it produces an enzyme called nattokinase. Scientific interest in nattokinase has grown because of its potential fibrinolytic (clot-dissolving) properties. Several in vitro and animal studies have demonstrated that nattokinase can break down fibrin, a protein involved in blood clot formation. Additionally, some small human clinical trials have shown beneficial effects: nattokinase supplementation has been seen to reduce blood clot formation markers, lower blood pressure, and enhance fibrinolytic activity in healthy adults and in subjects at risk of cardiovascular disease. However, while these studies are promising, they often involve small sample sizes and short durations. Large-scale, long-term randomized controlled trials (RCTs) are lacking.

In summary, there is scientific validation at the preclinical and early clinical levels for the use of Bacillus subtilis natto (via nattokinase) in supporting the prevention of blood clots, but the evidence is not yet robust enough for definitive conclusions or widespread medical recommendations. Caution is advised, especially in people already taking anticoagulant medications.

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