DKstore｜D&K株式会社

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2200ＦＵとタマネギ外皮末、ビール酵母を配合しました。

Degrading enzyme of protein contained in the sticky part of a traditional food of Japan, "natto" is "nattokinase".The product is a notch on, 2200FU natto kinase and onion skin at the end of "natto kinase" in the new health vitality product series (recommended amount of daily 2,200FU formulation of Japan Nattokinase Association.), Was mixed with beer yeast .