Nattokinase (pronounced nat-oh-KY-nase) is an enzyme ({EC number|3.4.21.62}) extracted and purified from a Japanese food called nattō. Nattō is made from fermented soybeans and has been eaten in Japan for about a thousand years. Nattō is produced by fermentation by adding the bacterium Bacillus natto to boiled soybeans. Nattokinase is produced ...
Found on
http://en.wikipedia.org/wiki/Nattokinase
<enzyme> Isolated from the japanese soybean cheese natto; mw: 20,000; pi=8.6 ... Pharmacological action: fibrinolytic agents ... Registry number: EC 3.4.21.- ... (26 Jun 1999) ...
Found on
http://www.encyclo.co.uk/local/20973
No exact match found.
