Point 1. Just 3 capsules gives you 2,000 FU,
the daily value recommended by the Japan NattoKinase Association.
Point 2. Nattokinase is an enzyme produced only by the Bacillus natto bacterium.
It is known to have a thrombolytic effect and thin blood clots.
In foods, this effect has only been found in natto.
(In 1980, Hiroyuki Sumi, MD, discovered that the thin, sticky strands on natto produce
an enzyme that thins blood clots, and called the enzyme nattokinase.)
Point 3. None of the odor or strong taste associated with natto
Point 4. Small capsules are easy to swallow – just 10mm in size