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Degrading enzyme of protein contained in the sticky part of a traditional food of Japan, "natto" is "nattokinase".The product is a notch on, 3,000FU natto kinase and onion skin at the end of "natto kinase" in the new health vitality product series (recommended amount of daily 2,000FU formulation of Japan Nattokinase Association.), Was mixed with beer yeast .

日本の伝統食品である「納豆」のネバネバ部分に含まれるたんぱく質の分解酵素が「ナットウキナーゼ」です。本品は、納豆キナーゼを3,000ＦＵとタマネギ外皮末、ビール酵母を配合しました。