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Nattokinase from natto
Nattokinase from natto (fermented soybean)
Natto, a typical Japanese dish, is created after a fermentation process of soy. The fermentation is initiated by the bacterium Baccillus natto from rice straws. During fermentation, this bacterium also makes the unique enzyme Nattokinase.
• Unique enzyme Nattokinase.
• From natto (fermented soy).
|Contra indication||Anticoagulants, Do not use if pregnant or nursing., Monoamine oxidase inhibitors|
|Artikelen per verpakking||1|
Filler (rice oil), Stabilizer (capsule: gelatin, glycerin, purified water), nattokinase, Antioxidant (d-alpha-tocopherol vitamin E), Emulsifier (soy lecithin), Color (yellow beeswax, turmeric, titanium dioxide).
1 to 3 times daily 1 softgel. Do not exceed the recommended daily dosage. A food supplement can not replace a varied diet and a healthy lifestyle. Keep out of reach of children. For optimal storage conditions, store in a cool, dry place. (59° -77° F / 15°-25° C) (35-65% relative humidity).
Do not use if pregnant or lactating, there are no known safety data.
Do not use together with anti-thrombotics or anticoagulants ('blood thinners'), corticosteroids or NSAIDs*. This may increase the risk of bleeding.
*NSAIDs are non-steroidal anti-inflammatory drugs (pain relievers/inflammatories), e.g. aspirin, celecoxib, diclofenac, ibuprofen, naproxen.
Do not use if you:
• are a hemophiliac or if you have any other coagulation disorder.
• have an increased risk of bleeding, such as with ulcers in the digestive tract or after surgery.
• have recently had a stroke (less than six months ago).
This product contains 90 softgels.