References

  1. Centers for Disease Control and Prevention; “Heart Disease Facts” Oct 26, 2012 http://www.cdc.gov/heartdisease/facts.htm
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  3. Hsia, CH; et al. 2009 “Nattokinase decreases plasma levels of fibrinogen, factor VII, and factor VIII in human subjects.” Nutrition Research. 29 (2009) 190-196.
  4. Sumi, H. et al. “Heated natto and nattokinase found to have significant activity on human cells to promote release of t-PA” Kurashiki University of Science and the Arts, Dept. of Life Sciences
  5. Wang, Q. D. John, P. , Sjoquist, P. O. and Lars, R. (2002) Pharmacological possiblities for protection against myocardial reperfusion injury. Cardiovascular Research. 55, 25-37
  6. Turko, I.V. and Murad, F. (2002) Protein nitration in cardiovascular diseases. Pharmacological Review. 54 619-634
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  9. Natto-Traditional Japanese Fermented Soy Beans with Recently Discovered Health Benefits and Novel Industrial Applications, Enzyme Wave, Volume 3, June 2002, Amano Enzyme, Inc., page 2-4.
  10. Prevent Heart Attack and Stroke with Potent Enzyme that Dissolves Deadly Blood Clots in Hours. Health Sciences Institute, March 2002.
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  14. Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experientia 1987, Oct 15;43(10):1110-1.
  15. Sumi H. Healthy Microbe “Bacillus natto”. Japan Bio Science Laboratory Co. Ltd.