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The Japan Natto Kinase Association has been raising awareness about thrombosis, which about 80% of people perceive as a winter illness based on a 2011 survey (Note 1) on "thrombosis." They emphasize that due to dehydration from summer drinking, etc., thrombosis is actually very dangerous in summer and requires prevention. The Japan Meteorological Agency's 3-month forecast released in May (Note 2) predicts that June-August this year will be hotter than average. Therefore, we ran newspaper advertisements in two national newspapers to promote thrombosis prevention and the safe and secure functionality of natto kinase this summer.Note 1: https://prtimes.jp/main/html/rd/p/000000002.000003026.htmlNote 2: https://www.data.jma.go.jp/cpd/longfcst/kaisetsu/?

term=P3M<The Dangers of Summer Thrombosis>Vascular diseases, including thrombosis, now account for one-fifth of deaths in Japan. Thrombosis is a condition where blood clots block blood vessels, preventing oxygen and nutrients from being delivered, leading to necrosis of cells beyond the blockage. While generally perceived as a winter illness, stroke, a representative example of thrombosis, occurs more frequently in summer (Note 3). Its initial symptoms, such as dizziness, headache, and nausea, are very similar to heatstroke. For stroke, where every second counts, treatment requires prompt medication. Instead of self-diagnosing it as heatstroke, seeking medical attention at a healthcare institution is recommended. Furthermore, both heatstroke and stroke are caused by dehydration. During the hot summer, it is crucial to stay hydrated by drinking fluids frequently.Note 3 Source: National Cerebral and Cardiovascular Center HP<What is Natto Kinase Derived from Natto Bacteria?

>The natto kinase recommended by our association is produced from natto bacteria, which are used to make natto, a traditional Japanese food. Natto is made by sprinkling natto bacteria onto cooked soybeans and fermenting them. The protein-digesting enzyme found in the sticky substance produced by natto bacteria during fermentation is natto kinase derived from natto bacteria. Additionally, while food natto is rich in vitamin K2, which promotes blood coagulation, the association's recommended natto kinase has had vitamin K2 removed. Patients taking warfarin, an anticoagulant, are advised by their doctors to limit their intake of natto. However, a 6-month study conducted in 2008 on patients taking warfarin who consumed natto kinase derived from natto bacteria showed improvements in the quality of life for patients whose warfarin intake is difficult to control, confirming its safety for long-term consumption (Note 4). Moreover, natto kinase derived from natto bacteria specifically breaks down thrombi, the cause of thrombosis such as stroke and myocardial infarction, and multiple functionalities based on thrombus dissolution have been confirmed. Evidence has also been reported in numerous peer-reviewed academic papers as a result of joint research with several universities. In Japan's "Foods with Function Claims" system, established by the Consumer Affairs Agency, claims for lowering blood pressure and maintaining peripheral body temperature have been accepted.Note 4: Pharmacology and Therapeutics Vol. 36 No. 5, 2008<Functionality of Natto Kinase Derived from Natto Bacteria>Natto kinase derived from natto bacteria is globally known as a "blood-thinning" ingredient. In fact, a 2018 report (Note 5) indicated that taking 2,000 FU, as recommended by our association, improves peripheral blood flow in areas like the fingers. Furthermore, by smoothing peripheral blood flow, peripheral vascular resistance is improved, which has been confirmed to lower blood pressure in individuals with high blood pressure, also with an intake of 2,000 FU (Note 6)(Note 7). Additionally, a 2024 report from Hiroshima International University (Note 8) revealed that it is also expected to be effective in reducing glycation stress, which has been gaining attention recently. Glycation is a reaction similar to "burning," where excess carbohydrates from food bind with proteins in the body, accumulating as advanced glycation end products (AGEs). Glycation in the skin promotes skin aging, and in the brain, it accelerates dementia. Natto kinase derived from natto bacteria, a protein-digesting enzyme, has been suggested to break down these AGEs, indicating its potential as a functional ingredient for which further functionalities are expected to be confirmed.Note 7: Jpn Pharmacol Ther Vol. 47 No. 8, 2019Note 5: Pharmacology and Therapeutics Vol. 46 No. 10, 2018Note 6: Hypertension Research (2008) 31, 1583-1588Note 7: Jpn Pharmacol Ther Vol. 47 No. 8, 2019Note 8: Heliyon. 2024 Mar 27;10(7):e28835<Complementary Functional Ingredients>While natto kinase derived from natto bacteria possesses multifaceted functionalities, there are also functional ingredients that, when taken together, can further help maintain smooth blood flow. For instance, to keep blood flow smooth, it is necessary to lower blood triglyceride levels. Well-known ingredients for this include DHA and EPA found in oily fish, krill oil derived from a type of plankton inhabiting the Antarctic Ocean, and flavonoids extracted from ginkgo leaves.<Japan Natto Kinase Association>Our association strives to provide the public with necessary and accurate information regarding natto-derived functional substances such as natto kinase, vitamin K2 (menaquinone-7), and natto bacteria (Bacillus subtilis natto), including scientific information, quality, and safety as raw materials. We also engage in public relations and awareness campaigns, as well as promotional activities for products in forms other than natto (so-called health foods). Furthermore, since there are imitative ingredients that mimic natto kinase produced by different strains, we also operate a certification program for natto kinase products called the JNKA mark, to help consumers choose natto kinase that is safer and more reliable. When selecting natto kinase products, please check for the JNKA mark.JNKA MarkJapan Natto Kinase Associationhttps://j-nattokinase.org/