| Analysis | Description | Test Method |
| Activity | NLT20000FU/G | UV |
| Identity | Nattokinase | FTIR |
| Moisture | NMT 10% | Ohaus MB-45 |
| Arsenic (As) | < 2 ppm | ICP-MS/AOAC 993.14 |
| Cadmium (Cd) | < 2 ppm | ICP-MS/AOAC 993.14 |
| Lead (Pb) | < 2 ppm | ICP-MS/AOAC 993.14 |
| Mercury (Hg) | < 0.5 ppm | ICP-MS/AOAC 993.14 |
| Microbial Analysis | ||
| TPC | <10,000 CFU/g | Soleris / AOAC 990.12 |
| E.coli | Negative/10g | Soleris / AOAC 991.14 |
| Entero | <100 CFU/g | AOAC 2003.01 |
| Salmonella | Negative/25g | BAM Ch. 5 / AOAC 2011.03 |
| Yeast | <1,000 CFU/g | Soleris / AOAC 997.02 |
| Mold | <1,000 CFU/g | Soleris / AOAC 997.02 |
| Coliforms | <100 CFU/g | Soleris / AOAC 991.14 |
One (1) FU unit is defined as the amount of the enzyme which increases the absorbency of the filtrate at 275 nm by 0.01 per minute under the conditions of the assay (JBSL). The acceptance criteria for all enzyme assays is: NLT 85.0% and NMT 115.0% of the declared units of enzyme activity.*
We hereby declare that, to the best of our knowledge, this product was not produced from or with GMO plant material.
Statement Option #1: Pure Single Ingredient This 100% single ingredient does not contain or use any additives, preservatives, carriers and/or processing aids in its manufacturing process. Statement Option #2: Multiple Ingredients Must include all/any additional sub ingredients contained in and/or used in its manufacturing process.
We hereby declare that, to the best of our knowledge, this product is gluten-free and was not manufactured with any ingredients containing gluten.
This product does not contain any trans fats.Nattokinase Extract is an enzyme extracted and purified from a Japanese food called Natto. Natto is a food made from fermented soybeans that has been eaten in Japan for many years. Natto is produced by fermentation by adding the bacterium Bacillus natto, a beneficial bacteria, to boiled soybeans. The resulting nattokinase enzyme is produced when the bacterium acts on the soybeans. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.The enzyme is stable in a pH range from 6.0 to 10.0 with the optimum between 7.0 to 9.0. The optimum temperature is 50ºC with a sharp drop over 60ºC.
We hereby confirm that, to the best of our knowledge, this product is free of BSE/TSE.
We hereby declare that, to the best of our knowledge, this product has not been tested on animals.
We hereby confirm that this product has been certified to Kosher standards.
We hereby confirm that this product has been certified to Vegan standards.
| ALLERGENS | PRESENCE | ABSENCE | PROCESS COMMENT |
| Milk or milk derivatives | No | Yes | No |
| Egg or egg derivatives | No | Yes | No |
| Fish or fish derivatives | No | Yes | No |
| Shellfish, crustaceans, mollusks & their derivatives | No | Yes | No |
| Peanuts or peanut derivatives | No | Yes | No |
| Tree nuts or their derivatives | No | Yes | No |
| Soy or soy derivatives | No | Yes | No |
| Wheat or wheat derivatives | No | Yes | No |
- Obviously shorten the dissolution time (ELT) of euglobulin;
- Increased fibrinolytic activity in plasma;
- The amount of t-PA in plasma has increased. Due to NK's safety, stability and good thrombolytic effect, it may be used as an oral agent for thrombosis treatment.