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-60

€39.00

Content: 0.021 (€1,857.14 / 1 Kilogramm)

Prices incl. VAT Shipping costs

Quantity

Unit price

From 1

€39.00

€1,857.14 / 1

From 3

€36.00

€1,714.29 / 1

-7.7 %

From 6

€33.00

€1,571.43 / 1

-15.4 %

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 and breastfeeding women. 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 the reach of children. Store in a dry, cool place away from light.

Consult your doctor if you are taking additional blood-thinning medication.

Information on histamine intolerance:

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 a lower molecular weight than histamine (at 111.14 of the molecular weight) are removed during the manufacturing process. The product therefore contains no histamine.

PZN Germany: 14210184 / PZN Austria: 4851315

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.