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The production of NKCP is based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans. The major difference is in the capture and isolation of a unique proteolytic enzyme known as Bacillopeptidase F. Further, the manufacturing process completely removes the odour, bacterial components, other peptides and vitamin K usually associated with natto.

The enzyme in NKCP is a regulator of blood fluidity and coagulation and is indicated in conditions characterised by congestion, and impaired blood flow such as hypertension, headache, neck and shoulder stiffness, low-back pain, erectile dysfunction and for the reduction of atherothrombotic risk.

NKCP normalises clotting mechanisms and can therefore regulate blood fluidity without the haemorrhagic risk associated with conventional blood thinning medication.

NKCP exhibits its antithrombotic and fibrinolytic effects primarily by reducing plasminogen activator inhibitor (PAI-1). PAI-1 is a major inhibitor of fibrinolytic agents such as plasminogen activator (t-PA). Clinical studies demonstrate that supplementation with NKCP increases t-PA by 10% which is associated with positive changes in local blood flow.

Warnings: Contains soya bean products.

Ingredients per tablet:
Natto bacilli culture (NKCP™, 125mg) [soy-derived]