Nattokinase as a functional food ingredient: therapeutic applications and mechanisms in age-related diseases

Consumption of natto, a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis, has long been linked to healthy aging and longer human lifespan. As the key thrombolytic ingredient of natto, the serine protease nattokinase (NK) has been developed into a widely-used dietary sup...

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Bibliographic Details

Published in:	Food Science and Human Wellness
Main Authors:	Hao Wu, Qian Zhang, Hao Suo, Feng Xu, Wanxu Huang, Dan Ohtan Wang
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-09-01
Subjects:	nattokinase functional food ingredient aging-related diseases cardiovascular diseases inflammation
Online Access:	https://www.sciopen.com/article/10.26599/FSHW.2022.9250198