Nattokinase is an enzyme extracted from the natto plant (soybeans that have undergone a special fermentation process). It has been studied for its beneficial effects on the cardiovascular and nervous system. Natto is a food that has been fermented with Bacillus subtilis. Based on studies and international literature, nattokinase has a fibrinolytic / antithrombotic effect, and also plays an important role in lipid management. Nattokinase also actively participates in blood clotting and prevents the formation of blood clots. Consequently, it plays a protective role in risks such as cardiovascular diseases and the occurrence of strokes.