Natto shield product presentation
Published on: Mar 3, 2016
Transcripts - Natto shield product presentation
Audio video presentation of THROMBOSIS
AVAILABLE MEDICAL INTERVENTIONS• Anticoagulants• Antithrombotics• AntiplateletsCOMMONLY KNOWN:• Aspirin• Warfarin The Bitter Truth…. ALL DRUGS HAVE INEVITABLE• Clopidogrel SIDE EFFECTS• Dypiridamole
SIDE EFFECTS• BLEEDING• Blood dyscrasia/ disorders• Drug Interactions• Hypersensitivity Reaction• GIT Irritation
Has led to man’s continuous QUEST FOR NATURAL WAYS TO PREVENT DISEASE….NattoShield
NATTOKINASE•Nattokinase (NattoShield) is an all natural dietary supplement, usedin the prevention of cardiac and cerebrovascular diseases. produced from non-genetically modified soybeans and a selected, patented strain of Bacillus subtilis natto. gawa sa natural at purong soybeans has fibrinolytic and thrombolytic properties tulong sa pagtunaw ng namuong dugo does not inhibiting blood clot formation which is part of the body’s self-preserving mechanisms during injury. napapanatili ang kakayahan ng katawan na gumawa ng blood clots kapag nasugatan
Peoples Health Promotion Campaign for the 21st Century(Healthy Japan 21)” was launched in 2000 by the Ministry of Health, Labour and Welfare • Purposes of campaign : To reduce premature death, prolong optimal health, improve the quality of life Maiwasan ang maagang kamatayan, humaba ang buhay at magkaroon ng buhay na matiwasay • Focuses on longevity accompanied by optimal health. Nakatuon sa pagpapahaba ng buhay na matiwasay
Mode of Action• Purified Nattokinase (NattoShield) has been shown to degrade fibrin clots both directly and indirectly. Pantunaw ng blood clot• Helps reduce elevated blood pressure in human volunteers with hypertension. Tulong sa mga may high blood• Can inhibit platelet aggregation Pagpigil sa pagdidikit ng platelets• Helps reduce rouleaux formation in red blood cells Pagpigil sa pagdidikit dikit ng red blood cells.• Helps decrease blood viscosity, thereby enhancing circulation. Pagpigil sa paglapot ng dugo
Benefits Anticoagulant Effect Pampigil sa paglapot ng dugo Thrombolytic Effect Pantunaw ng namuong dugo Antithrombotic Effect Pampigil sa pamumuo ng blood clot Reduces Rouleaux Formation Pampigil sa padidikit dikit ng red blood cells Helps to lower blood pressure Pantulong sa pagkakaroon ng normal BP Oral Bioavailability Maaring inumin, di kailangang iturok
ReferencesNSK-SD Nattokinase "The protein layer of Bacillus subtilis natto cultured mediumA Comprehensive Scientific Review of Nattokinase changes the activity of both blood coagulation andBy japan Bio Science laboratories Company Limited fibrinolysis." 21st Symposium of Medical and Pharmaceutical Society forEffect of Bacillus subtilis natto culture (NKCP) on coagulation WAKAN-YAKU, Toyamaand fibrinolysis" Omura K., Hitosugi M. (Dokkyo University School of Medicine,IFF 2007 (International Society of Food Function), Tokyo, Department of Legal Medicine), Kudo M., X. Zhu(DaiwaJapan Pharmaceutical Co., Ltd.) , Ikeda M. (Dokkyo UniversityHitosugi M. (Department of Legal Medicine, Dokkyo School of Medicine),S. Tokutome (Dokkyo University SchoolUniversity School of Medicine), Kato H., Zhu X., Yanagisawa of Medicine, Department of Legal Medicine) et al.H. (Daiwa Pharmaceutical Co., Ltd.), and Tokudome S.(Institute for Medical Science, Dokkyo Medical University 2004 Symposium of AOAC International Japan Section,School of Medicine) Tokyo Xia Z. (Daiwa Pharmaceutical Co., Ltd.), Omura K. (Dokkyo"Anticoagulant and fibrinolytic effects of functional food University School of Medicine, Department of Legalmaterials produced by Bucillus subtilis natto" Medicine), Hashimoto M. (Shima Research Co., Ltd.) et al.The 54th Society of Rheology, Fukuoka, JapanHitosugi M., Omura K., and Tokudome S. (Department of 27th Meeting of Japanese Society of BiorheologyLegal Medicine, Dokkyo University School of Medicine), Ikeda Hitosugi M., Omura K. (Dokkyo University School of Medicine,M. (Institute for Medical Science, Dokkyo Medical University Department of Legal Medicine), Niwa M. (Chiba University ofSchool of Medicine), Kato H., Zhu X. (Daiwa Pharmaceutical Commerce, Department of Policy Informatics) and S.Co., Ltd.) Tokutome (Dokkyo University School of Medicine, Department of Legal Medicine)Rheology of Thrombosis and ThrombolysisM. Hitosugi (Department of Legal Medicine, Dokkyo The 3rd International Conference on Food Factors:University School of Medicine) Physiologic Functions and Disease Risk Reduction、 K. Omura (Dokkyo University School of Medicine, Department"A possibility of the influence upon human blood rheology by of Legal Medicine)the competently refined protein layer from cultured Bacillussubtillis natto." 5th Meeting of 21st Century Food and Health Forum, TokyoInternational Congress on Rheology 2004, Korea Omura K., Hitosugi M. (Dokkyo University School of Medicine,Omura K., Hitosugi M. (Dokkyo University School of Medicine, Department of Legal Medicine), Kaketani K. (HanzomonDepartment of Legal Medicine), X. Zhu(Daiwa Pharmaceutical Gastrointestinal Clinic), X. Zhu (Daiwa Pharmaceutical Co.,Co., Ltd.) et al. Ltd.) et al.
References51st Discussion of Rheology, Nara Sumi H., Hamada H., Tsushima H., Mihara H. and H. Murak.Omura K., Hitosugi M., Tokutome S., Nagai T. (Dokkyo 1987. "A Novel fibrinolytic enzyme (nattokinase) in theUniversity School of Medicine, Department of Legal vegetable cheese Natto; a typical and popular soybean foodMedicine), Ikeda M. (Dokkyo University School of Medicine), in the Japanese diet", Experientia, 43, pp.1110X. Zhu (Daiwa Pharmaceutical Co., Ltd.) and M. Niwa (ChibaUniversity of Commerce, Department of Policy Informatics) Hitosugi M., Niwa M. and A. Takatsu. 2000. "Rheologic Changes in Venous Blood During Prolonged Sitting",26th Meeting of the Japanese Society of Biorheology Thrombosis Research, 100, pp.409-412Omura K., Hitosugi M., Tokutome S. (Dokkyo UniversitySchool of Medicine, Department of Legal Medicine), Niwa M. Hitosugi M., Niwa M. and A.Takatsu. 2001."Changes in Blood(Chiba University of Commerce, Department of Policy Viscosity by Heparin and Argatroban", Thrombosis Research,Informatics), Koike Y. (The Jikei University), Yufu T. and N. 104, pp.371-374Iida (The Jikei University) Maeda H. 2001." Fibrinolytic Effect of Nattokinase and Possibility to Functional Food Application", Food Style 21,H.Sumi, H.Hamada, H.Tsushima, H.Mihara and H.Muraki: A Vol. 5, No.11, pp.67-71Novel fibrinolytic enzyme (nattokinase) in the vegetablecheese Natto; a typical and popular soybean food in the Hayashi T., Takahashi C. and Y. Kikuchi. 2002. " Effect ofJapanese diet., Experientia, 43, 1110(1987) NKCP on the Improvement in Whole Blood Fluidity", Hemorheology and Related Research, Vol.5, No.1, pp.43-45M.Hitosugi, M.Niwa and A.Takatsu: Rheologic Changes inVenous Blood During Prolonged Sitting., Thrombosis Yamashita T., Oda E., Giddings J and J. Yamamoto. 2003."Research, 409-412, 100(2000) The effect of dietary BNPP (Bacillus Natto Productive Protein) on in vivo endogenous thrombolysis", Pathophysiology ofM.Hitosugi, M.Niwa and A.Takatsu: Changes in Blood Haemostasis and Thrombosis, 33, pp.138-143Viscosity by Heparin and Argatroban., Thrombosis Research,371-374, 104(2001) Omura K., Kaketani K., Maeda H. and M. Hitosugi. 2004." Fibrinolytic and antithrombotic effect of the protein fromT.Yamashita, E.Oda, J.C.Giddings and J.Yamamoto: The Bacillus subtilis (natto) by the oral administration", Journal ofeffect of dietary BNPP (Bacillus Natto Productive Protein) on Japanese Society of Biorheology, Vol.18,No.1, pp.44-51in vivo endogenous thrombolysis., Pathophysiology ofHaemostasis and Thrombosis,138-143, 33(2003) Masada M. 2004. "Determination of the Thrombolytic Activity of Natto Extract", Food style21, Vol.8, No.1, pp.92-95Kudo T., Uchibori Y., Atsumi K., Numao Y., Miura I., ShitaraM. and A. Hashimoto. 1978. "Wafarin Antagonism by thefermented soybeans Natto in Anticoagulant therapy", Journalof Clinical and Experimental Medicine, 104, pp.36-38
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