Highly Active Enzymatic Support*

  • Supports cardiovascular health
  • Promotes healthy blood flow
  • Vegan-friendly, fermented, derived from whole food
Gluten Free

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Nattokinase is an enzyme produced during the fermentation of a traditional Japanese condiment called natto, that helps to support cardiovascular system health. Natto is boiled soybeans that have been fermented with a type of probiotic bacteria (Bacillus subtilis). Nattokinase has been shown to support blood flow. Those with diets high in iron or those looking to support their cardiovascular health can benefit from this  fermented product derived from whole food.


Nattokinase is a serine protease (enzyme) produced during the fermentation of the traditional Japanese condiment natto by the probiotic Bacillus subtilis.*


AOR™ guarantees that all ingredients have been declared on the label. Made without wheat, gluten, nuts, dairy, eggs, fish, shellfish or any animal byproduct.


Take one capsule daily with/without food, or as directed by a qualified health care practitioner.


Stop using these products seven days before any scheduled surgery, or immediately if you have unscheduled surgery or if you suffer from an injury resulting in bruising or bleeding. Consult a healthcare practitioner for use beyond four weeks.


Consult your physician before use if you’re pregnant, lactating, have medical condition, or if you’re taking any medication. Do not take with anticoagulants or blood thinners, such as warfarin and aspirin. Keep out of reach of children.


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Serving Size: 1 Capsule / Servings Per Container: 60
Per Capsule
Amount Per Serving
% Daily Value
100 mg
(2000-2800 FU‡)

† Daily Value not established.
‡ Fibrinolytic Units

Other Ingredients: microcrystalline cellulose, capsule (hypromellose and purified water), beta-cylcodextrin and maltodextrin.

Contains: soy.

Nattokinase is from natural bio-fermentation.

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