Natto, a traditional Japanese dish, is created through the fermentation of soya. This fermentation is triggered by the bacterium Bacillus natto from rice straw. During fermentation, this bacterium also produces a unique enzyme called 'nattokinase'. Read more.
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Springfield NattokinaseNatto, a traditional Japanese dish, is created through the fermentation of soya. This fermentation is triggered by the bacterium Bacillus natto from rice straw. During fermentation, this bacterium also produces a unique enzyme called 'nattokinase'.
Composition| Composition per maximum dosage of 3 vegetarian capsules | % RI* | |
| Nattokinase | 150 mg | |
| *RI = Reference Intake |
Ingredients
Bulking agent (microcrystalline cellulose, maltodextrin); Stabiliser (capsule: HPMC); nattokinase 50 mg (from SOYA (non-GMO)).
Usage1 capsule, 1 to 3 times per day
Do not use nattokinase in combination with anti-thrombotics or anticoagulants ('blood thinners'), corticosteroids, or NSAIDs*. This may increase the risk of bleeding.
*NSAIDs are non-steroidal anti-inflammatory drugs (painkillers/anti-inflammatories), such as aspirin, celecoxib, diclofenac, ibuprofen, and naproxen.
Store in a cool, dry place
Manufacturer / DistributorBonusan BV,
PO Box 7212,
3280 AA Numansdorp
This product is a food supplement.
Do not exceed the recommended dosage.
A varied, balanced diet and a healthy lifestyle are important. A food supplement is not a substitute for a varied diet.
Keep out of reach of young children.
Store dry, sealed and ...
