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Effects of nattokinase on blood pressure: A randomized, controlled trial - Source: Hypertension Research, Aug 2008

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By JY Kim, JH Lee, et al. • www.ProHealth.com • November 5, 2008


[Note: Nattokinase is an enzyme isolated from the traditional Japanese soy food natto that has been shown to support healthy blood flow by breaking down fibrin protein deposits in the bloodstream. To read the full text of this article free, click here.]

The objective of this study was to examine the effects of nattokinase supplementation on blood pressure in subjects with pre-hypertension or stage 1 hypertension.

In a randomized, double-blind, placebo-controlled trial, 86 participants ranging from 20 to 80 years of age with an initial untreated systolic blood pressure (SBP) of 130 to 159 mmHg received nattokinase (2,000 FU/capsule) or a placebo capsule for 8 weeks. Seventy-three subjects completed the protocol.

Compared with the control group, the net changes in SBP and diastolic blood pressure (DBP) were -5.55 mmHg (95% confidence interval [CI], -10.5 to -0.57 mmHg; p<0.05) and -2.84 mmHg (CI, -5.33 to -0.33 mmHg; p<0.05), respectively, after the 8-week intervention.

The corresponding net change in renin activity was -1.17 ng/mL/h for the nattokinase group compared with the control group (p<0.05).

In conclusion, nattokinase supplementation resulted in a reduction in SBP and DBP. These findings suggest that increased intake of nattokinase may play an important role in preventing and treating hypertension.

Source: Hypertension Research, Aug 2008;31(8):1583-8. PMID: 18971533 , by Kim JY, Gum SN, Paik JK, Lim HH, Kim KC, Ogasawara K, Inoue K, Park S, Jang Y, Lee JH. Yonsei University Research Institute of Science for Aging, Department of Food and Nutrition, College of Human Ecology, Yonsei University, and Department of Family Medicine, Mizmedi Hospital, Seoul, Korea. [E-mail: jhleeb@yonsei.ac.kr]





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