Natto NKCP PUR 125 mg Natto Bacillus

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.

Item number: NKCP-180

€98.00

Content: 0.0639 (€1,533.65 / 1 Kilogramm)

Prices incl. VAT Shipping costs

Quantity

Unit price

From 1

€98.00

€1,533.65 / 1

From 3

€97.80

€1,530.52 / 1

-0.2 %

From 6

€97.60

€1,527.39 / 1

-0.4 %

select Product size

60 capsules

180 capsules

The most important facts at a glance

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

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

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

Also known as the "second generation of nattokinase".

Allergens

gluten free

lactose-free

vegan

GMO-free

without undesirable additives

without magnesium stearate

sugar free

Ingredients

Ingredients: Maltodextrin, culture extract of Natto Bacillus, coating agent: hydroxypropylmethylcellulose (capsule shell)

This product is derived from soya.

6 capsules contain:

900 mg maltodextrin
750 mg culture extract of Natto Bacillus with bacillopeptidase F (9.2 U/g)

Origin of Natto Bacillus culture extract: Japan

Consumption recommendation

Recommended intake: Take 2 capsules between meals with plenty of liquid. The intake can be increased to 3x 2 capsules per day if required.

Once opened, the product can be kept until the end of the best-before date (see label).

Take the product on an empty stomach or between meals.

Notes

Food supplement for adults. Not suitable for pregnant women and nursing mothers. Food supplements are not a substitute for a balanced and varied diet and a healthy lifestyle. Do not exceed the recommended daily intake. Keep out of reach of children. Store in a dry place, cool and protected from light.

Consult your physician if you are taking additional blood thinning medications.

Histamine Intolerance Information:

The histamine levels in natto NKCP have not been tested. Histamine could have been produced during the manufacturing process because fermented foods, such as natto, contain histamine. However, components with lower molecular weight than histamine (at 111.14 of molecular weight) are removed during the manufacturing process. Therefore, the product does not contain histamine.

PZN Germany: 14210190 / PZN Austria 4851321

Laboratory analysis

Laboratory analysis Natto NKCP PUR 125 mg - 02.2024

Product information

Bacillopeptidase F: Natto NKCP® - The next generation of nattokinase

Natto has been known as a traditional dish in Japan for over 1000 years. Natto is prepared from soaked and then cooked soya beans, which ferment for 2-3 days at a constant temperature in a heat box by adding the bacterial culture Bacillus subtilis.

The natto dish is ready when the beans are covered with a visible film and are stringy. European taste buds are not necessarily enthusiastic about this traditional dish, as it has a strong cheesy odour. This preparation produces the enzyme bacillopeptidase F, protected under the trade mark 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 simplistically referred to as "nattokinase",one of which is the protease subtilisin, which was 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 the latest findings, is clearly superior to normal nattokinase.

Our natto NKCP contains 125 mg culture extract of Natto Bacillus with Bacillopeptidase F (9.2 U/g) per capsule. The product is free from genetic modification.