Amid the COVID-19 chaos, natto, a Japanese household food made from fermented soybeans, gained attention.

A 2021 lab study revealed natto’s potential to inhibit viruses, including SARS-CoV-2, which causes COVID-19.

But that’s not all; the enzyme nattokinase, derived from natto, swoops in to break down spike proteins and dissolve blood clots, offering a double defense against clotting complications postvaccination.

In addition to its role in preventing COVID-19 and vaccine injuries, natto offers numerous other health benefits.

Natto consumption is believed to play a significant role in the extended lifespan observed in the Japanese population, according to a study published in Biomarker Insights.

A 2013 Japanese study demonstrated the potential of a type of natto water extract to significantly extend the lifespan of Caenorhabditis elegans, a commonly studied roundworm species used in aging and longevity research. The extract increased the worms’ lifespan by up to 16 percent.

The study also revealed that the natto water extract enhanced the roundworms’ resilience against oxidative and thermal stress, which are known factors contributing to reduced lifespan in both roundworms and humans.

Furthermore, the natto extract effectively slowed the accumulation of lipofuscin, a marker associated with aging cells. Intestinal lipofuscin levels in worms treated with the extract were 15 percent lower than in untreated worms.

In another Japanese study, a specific strain of the bacterium Bacillus subtilis, commonly used in natto production, was administered to the same type of roundworms. The worms that consumed natto exhibited a considerably longer lifespan than those that did not. The strain enhanced the worms’ resistance to various stressors, including UV irradiation, hydrogen peroxide, and an oxidized form of copper commonly found in different chemical compounds and solutions.

While research has shown natto’s promising anti-aging effects on worms, further studies are necessary to determine its effectiveness on humans.

According to a critical review published in Biochemistry Research International, a single cup of natto contains more than 19 grams of fat, predominantly polyunsaturated fats. These polyunsaturated lipids can remarkably reduce levels of low-density lipoprotein (LDL) cholesterol, commonly known as “bad cholesterol.” By lowering LDL cholesterol, natto may help prevent heart disease and stroke.

According to a study conducted by Northeastern State University, nattokinase has the potential to cleanse blood vessels, promote the breakdown of fibrin, and reduce the incidence of blood clots. This leads to a decreased risk of ischemic stroke and heart disease.

Furthermore, the consumption of natto has been associated with reduced cardiovascular disease (CVD) mortality, according to the Biomarker Insights study. This enzyme is considered a promising alternative in preventing and treating CVD, as it possesses anti-thrombotic, antihypertensive, anticoagulant, anti-atherosclerotic, and neuroprotective properties. Nattokinase’s ability to exhibit multiple pharmacological properties makes it unique among existing drugs or drug candidates.

Nattokinase remains stable within the gastrointestinal tract, making it a valuable tool for oral thrombolytic therapy and a beneficial dietary supplement. It is safe and easy to mass-produce, and research suggests potential hypertension treatment applications.

Nattokinase has exhibited promising effects for atherosclerosis, a cardiovascular disease characterized by artery plaque buildup. In a large clinical study involving 1,062 participants, a daily intake of 10,800 fibrin units (FU) of nattokinase effectively managed atherosclerosis progression. FU is the measurement unit for nattokinase activity.

While there is currently no standardized recommended daily intake of nattokinase, the Japan NattoKinase Association (JNKA) suggests 2,000 FU daily or more. Commercially available natto products typically contain nattokinase activity levels ranging from 1,400 FU (50 grams) to 2,000 FU per pack.

The clinical study participants reported no adverse effects, emphasizing the significance of understanding proper dosing.

Nattokinase has also demonstrated its potential in reducing both systolic and diastolic blood pressures, making it effective in preventing and treating hypertension—a significant risk factor for CVD.

In a randomized, double-blind trial involving 86 participants, those who received a daily dose of 2,000 FU of nattokinase for eight weeks showed lower blood pressure than those who received placebos.

Beans, rich in compounds and nutrients such as soy isoflavones, have been found to possess anti-cancer properties, according to the Biochemistry Research International review. One Japanese study found an inverse relationship between natto consumption and the risk of stomach cancer mortality, particularly among women.

Furthermore, a comprehensive meta-analysis of 13 epidemiological studies demonstrated a correlation between the consumption of soy-based diets and a reduced occurrence of colon cancer. Another meta-analysis highlighted the protective effects of soy isoflavones—plant-based substances that can mimic or modulate the effects of human estrogen—significantly reducing the risk of colorectal cancer.

In addition to colon cancer, isoflavones have shown protective effects against prostate cancer. Research suggests that lower concentrations of isoflavones in the daily diet may generate synergistic effects against prostate cancer. Moreover, prostate tissue can concentrate isoflavones to levels that may exhibit potential anti-carcinogenic properties.

Rich in dietary fiber, natto is vital in regulating intestinal function.

Moreover, natto is an excellent source of probiotics, specifically B. subtilis var. natto, also known as Bacillus natto. This bacterium is commonly used in the fermentation process of natto production. Bacillus natto demonstrates significant potential as a probiotic, aiding in preventing obesity and metabolic disorders in mice. It not only enhances the population of beneficial probiotics in the intestines, such as lactic acid bacteria but also regulates imbalances in the gut microbiome in rats. This helps maintain a healthy intestinal microbiota balance, promotes digestion, facilitates nutrient absorption, and alleviates gastrointestinal issues.

The stability of the gastrointestinal microbiome is closely linked to our immune health, specifically in regulating immune stability.

In a French double-blind study, 100 participants aged 60 to 74 were randomly assigned to two groups—one receiving Bacillus natto and the other a placebo.

Over four months, the group receiving Bacillus natto exhibited a 55 percent lower risk of respiratory infections than the placebo group.

The high dietary fiber content in natto has been associated with improved health and reduced body weight. Additionally, the intake of probiotics has shown significant reductions in weight, making natto a beneficial addition to weight loss efforts.

In a Japanese study, mice fed natto for four weeks experienced a substantial decrease in visceral fat, enhanced carbohydrate metabolism, and reduced oxidative stress.

Natto’s calcium-rich composition and gamma-polyglutamic acid promote calcium absorption—a crucial factor in maintaining strong and healthy bones.

“Natto is also fairly high in vitamin K2, which can assist with bone health by activating bone-building proteins that attract calcium,” Yelena Wheeler, an LA-based registered dietitian nutritionist at Medical Inspiration Daily for Stronger Society (MIDSS), told The Epoch Times.

In Japan, vitamin K2 is authorized for the treatment of osteoporosis. According to one Japanese study, the large quantity of menaquinone-7 contained in natto may help prevent the development of osteoporosis in postmenopausal women.

It is recommended that pregnant mothers, breastfeeding women, and children consult a physician before including natto in their diet. Additionally, the following people should avoid natto: