Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Bonito peptide, also known as "bonito extract" or "katsuobushi peptide," is derived from the muscle of the bonito fish (Katsuwonus pelamis). Several Japanese studies have explored its effects on blood pressure and, notably, on blood clot prevention. The primary mechanism attributed to bonito peptide is its fibrinolytic activity—meaning it may help break down fibrin, a protein involved in blood clot formation. In vitro and small-scale human studies suggest that bonito peptide contains bioactive compounds (such as LKPNM and related peptides) that can inhibit angiotensin-converting enzyme (ACE) and activate plasminogen, thus promoting fibrinolysis and reducing clot formation.

Despite these promising findings, the evidence base remains limited. Most research has been conducted in Japan, often with small sample sizes or animal models. There are few large-scale, randomized controlled trials in humans directly linking bonito peptide consumption to a meaningful reduction in blood clot-related events (such as deep vein thrombosis or stroke). Regulatory bodies and major clinical guidelines do not currently endorse bonito peptide as a therapy for clot prevention. Nonetheless, its traditional use in Japanese functional foods and modest supporting data warrants a score above zero, but the lack of robust clinical evidence limits its rating to 2/5.

In summary, bonito peptide shows some scientific promise for blood clot prevention, but more rigorous research is needed to validate its efficacy and safety for this purpose in broader populations.

More about Peptide (bonito)
More about Blood Clots (prevention of)

Other ingredients used for Blood Clots (prevention of)

Other health conditions supported by Peptide (bonito)

Products containing Peptide (bonito)