NATTO NKCP / extract of Natto Bacilli culture /

NATTO NKCP-extract from the culture of Natto Bacilli nutritional supplement.

Purified culture filtrate of Bacillus Subtilis Natto. This bacillus causes the fermentation of soybeans, producing the characteristic Japanese food Natto. The basic active substance is the enzyme nattocinase, which forms the basic component of the patented NKCP mixture.

1 tablet contains: Patented Natto bacilli culture extract 125 mg, microcrystalline cellulose 97 mg, dextrin 58 mg, saturated acid esters 9 mg, silicon dioxide 6 mg, Shellac 5 mg.

Does not contain vitamin K.