Nattokinase may decrease blood viscosity by breaking down fibrin, improving blood flow. This can potentially enhance circulation and reduce the risk of blood clots.
Nattokinase, an enzyme derived from fermented soybeans, may decrease blood viscosity by breaking down fibrin, a protein involved in blood clot formation. By reducing fibrin levels, blood becomes thinner and flows more easily, potentially improving circulation and reducing the risk of blood clots.
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