NKCP – Energyforlife

FOODS

NKCP

Most Suitable For

Main Benefits

Ingredients / Process

Extracted from Bacillus subtilis natto contain in “natto”, a Japanese traditional fermented food made from soybean.
The unique Baccilopeptidase F is developed under prolonged low temperature environment in Hokkaido, Japan.

Resource

Product Features:

NKCP is extracted from Bacillus subtilis var. natto which contain in “natto”, a Japanese traditional fermented food made from soybean. It contains the unique Baccilopeptidase F, which is successfully developed only by Daiwa Pharmaceutical, under prolonged low temperature environment in Hokkaido.
Purification to remove most of distinctive odor of natto and its vitamin K2 yields an easy-to-eat food that has a wide variety of uses as a functional food.
NKCP is standardized to contain specific levels of proteolytic enzymes Baccilopeptidase F, to dissolve clots in a balanced manner, without causing excessive blood thinning.
NKCP is function as:
– an anticoagulant
– thrombolytic and
– decreases blood viscosity
The majority of the vitamin K2 has been eliminate, therefore it is less antagonistic to other drugs such as warfarin.
The principal functional enzyme (protease) is stable at pH 6.0-10.0 and at temperatures 60℃ or below.
By inhibiting thrombus formation and decreasing blood viscosity, orally administered NKCP helps maintain balance, shifts blood away from clot formation, and enhances circulation throughout the body.
NKCP has thrombolytic effect whereby it inactivates an unhealthy enzyme, plasminogen activator inhibitor(PAI-1) in the blood, increases the efficiency of body’s natural control mechanisms for blood viscosity.