Natto Extract

Natto eaten on top of rice is commonly stirred before consumption

Natto is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. A rich source of protein, natto and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, natto must be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. In Japan natto is most popular in the eastern regions including Kanto and Tohoku.

Natto Extract Clinical Studies

• Some factors affecting the haemagglutinin of soybean.
• Acetone precipitation--an improved procedure for the isolation of soybean agglutinin.
• Soy, isoflavones and atherosclerosis.
• Lack of stimulatory activity of a phytoestrogen-containing soy extract on the growth of breast cancer tumors in mice.
• Genetically modified and wild soybeans: an immunologic comparison.

Natto Extract News Articles

• Natto vitamin K2 superior to vitamin K?

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