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Natto NKCP PUR 125 mg Natto Bacillus

Sale price42,00 €(1.971,83 € / 1kg)

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  • Natto NKCP® the innovative form of nattokinase.

Natto NKCP® the innovative form of nattokinase.
Discover centuries of tradition with natto NKCP®. Inspired by over 1000 years of Japanese culinary tradition, our product offers the power of bacillopeptidase F, an advanced form of nattokinase. Benefit from this unique combination for your well-being, without vitamin K and without the use of genetic engineering.

  • Natto NKCP® the innovative form of nattokinase.

Natto NKCP® the innovative form of nattokinase.
Discover centuries of tradition with natto NKCP®. Inspired by over 1000 years of Japanese culinary tradition, our product offers the power of bacillopeptidase F, an advanced form of nattokinase. Benefit from this unique combination for your well-being, without vitamin K and without the use of genetic engineering.

  • gluten free

  • lactose-free

  • vegan

  • GMO-free

  • without undesirable additives

  • sugar free
Blaue check Ikone

Highly concentrated formula: Each capsule contains 125 mg culture extract of Natto Bacillus with Bacillopeptidase F (9.2 U/g) for maximum effect.

Blaue check Ikone

Pure and well tolerated: free from soya, vitamin K1+K2 and genetic engineering.

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High enzyme activity: 4.6 U/g bacillopeptidase F in the natto NKCP® product.

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Also known as the "second generation of nattokinase".

Eine Schüssel mit Nattō und frischen grünen Kräutern darauf, platziert auf einem Holztisch

Bacillopeptidase F: Natto NKCP® – the next generation of nattokinase

Natto has been a traditional dish in Japan for over 1,000 years. Natto is made from soaked and then boiled soybeans, which are then fermented for 2-3 days at a constant temperature in a warming box with the addition of the bacterial culture Bacillus subtilis.

The natto dish is ready when the beans are coated with a visible film and are stringy. European taste buds aren't necessarily keen on this traditional dish, as it has a strong cheesy odor. This preparation produces the enzyme bacillopeptidase F, protected under the trademark natto NKCP®.

Natto NKCP® is essentially a freeze-dried product made from natto. The functionally crucial components of natto are a group of enzymes produced by Bacillus subtilis natto, often simply referred to as "nattokinase." One of these enzymes is the protease subtilisin, long considered the most important component of natto. Another, more recently discovered enzyme is bacillopeptidase F, sometimes referred to as "second-generation nattokinase," which, according to recent findings, is significantly superior to standard nattokinase. Our natto NKCP contains 125 mg of cultured extract of natto bacillus with bacillopeptidase F (9.2 U/g) per capsule. The product is free from genetic modification.

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