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sapete se posso comprarlo dall'italia? quali sono i costi e le modalità di spedizione?
inoltre, viene venduto anche da noi, magari lo stesso principio attivo?
Ricorda che non si possono postare link senza autorizzazione....cmq......
Puoi trovare degli enzimi anche quì in Italia, ci sono poche ditte che lo vendono ed attualmente non mi viene il nome di nessuna(un tempo li vendeva la Ultimate I.).
Sicuramente qualcuno saprà indirizzarti, ma nel caso puoi trovare il digestopan in farmacia.
Si, è un complsso enzimatico derivato dalla fermentazione della soia e presente nel Natto, la salsa che deriva proprio da questa fermentazione e che è usata in oriente.
In Italia non ho trovato nessun prodotto, neanche presso aziende farmaceutiche.
Se agli altri può interessare, di seguito vi è un articolo su questo prodotto:
THE ENZYME OF ENZYMES
By Dr. Nicholas Calvino
Recentnly a new enzyme with potent fibrinolytic activity, that rivals pharmaceteuttical agents, has been discovered and shows great potential in providing support for hypercoagulative states and in supporting the activation of many of the bodies 3,000 endogenous enzymes. This all natural enzyme, Nattokinase, is derived from fermented soy and the bacteria Bacillus natto. Already, backed by strong and novel research, Nattokinase shows promise in supporting areas such as cardiovascular disease, stroke, angina, venous stasis, thrombosis, emboli, atherosclerosis, fibromyalgia/chronic Fatigue, claudication, retinal pathology, hemorrhoid, varicose veins, soft tissue rheumatisms, muscle spasm, poor healing, chronic inflammation and pain, peripheral vascular disease, hypertension, tissue oxygen deprivation, infertility, and other gynecology conditions (e.g. endometriosis, uterine fibroids).
Enzymes, the Fountain of Life: Biological enzymes have been called “the fountain of life” because without them, life could not exist. Enzymes speed and regulate all chemical reactions in the body in an orchestration of intelligence and control. Enzymes are made in the body from proteins and are provided by the ingestion of enzyme rich foods. Up to 40% of the proteins made on a daily basis in the body are for the production of the over 3,000 endogenous enzymes. During times of stress, sickness or reduced nutrient intake, the body can fall behind in the demand for the constant upkeep and creation of enzymes. Luckily the body has evolved to derive many of its enzymes from food, which helps to reduce the burden of the high enzyme production needs required by the body. Unfortunately, however, the enzyme content of foods has significantly decreased over the years due to processing, refining and preservation techniques of the food industry and a decreased consumption of fermented foods and fresh foods, which are high in enzyme content. Enzymes are an essential component of the diet, like vitamins, minerals, phytonutrients, fat, protein, carbohydrates, etc., and without them, a deficiency state does occur. This deficiency state has been linked by various researchers, such as Dr. Edward Howell, Dr. Francis Pottenger, Dr. Royal Lee, and Dr. Weston Price, to chronic disease, accelerated aging and premature death. Enzymes function by activating vitamins and minerals to forms usable by the body, by assisting in the liberation of nutrients from food, by helping to destroy harmful microbial agents, by signaling and regulating chemical processes (such as detoxification), and by activating other enzymes and hormones.
There are three major groups of biological enzymes: (1) Food Enzymes, (2) Digestive Enzymes and (3) Metabolic Enzymes. In the past, the therapeutic use of enzymes has largely focused on the use of digestive enzymes. Digestive enzymes can be directly beneficial because they assist in digestion, help regulate immune responses in the intestinal tract, and relieve the body of its relative requirement of digestive enzyme production, allowing for biological energy and resources to be further allocated to the production of metabolic enzymes, indirectly. Recently, however, a new enzyme has been isolated from a traditional fermented Japanese food (although it is consumed by other cultures in the same or similar forms), Natto, that appears to have metabolic effects and to work directly in concert with the metabolic enzymes.
The name of this new enzyme is Nattokinase (meaning the enzyme from Natto) and has been called, “The Enzyme of Enzymes” by its discoverer, Dr. Hiroyuki Sumi. Natto has been used in Japanese culture for over 1000 years for its popular taste and as a folk remedy for heart and vascular diseases, and now we know why: it contains Nattokinase, a very potent fibrinolytic (breaks down fibrin, a blood clotting protein) enzyme, which has shown remarkable ability to affect blood clotting and a possible ability to regulate and activate various other metabolic enzymes. Natto is produced by a fermentation process by adding Bacillus natto, a beneficial bacterium, to boiled soybeans. The resulting nattokinase enzyme, is produced when Bacillus natto acts on the soybeans. Nattokinase has been the subject of 17 studies, including two small human trials. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.
Nattokinase’s Affect on Fibrin:
Fibrin is a protein that when activated forms fibrinogen, which is responsible for blood clotting. This is an important and protective mechanism that protects the body from excessive bleeding, say, when you cut yourself. However, in many instances, this process becomes over-activated or becomes “stuck” in high gear. This dysregulation of clotting has been implicated in a variety of serious health conditions, namely, cardiovascular disease (see table 1.2). The magnificent thing about Nattokinase is that it appears to have many, if not most, of the benefits of pharmaceutical agents designed to regulate blood clotting (e.g. warafin, heparin, t-PA, urokinase, etc. ) without any of the side effects of these medications. Furthermore, while these medications have to be injected and only provide a very brief time of benefit (a few hours), Nattokinase is effective when taken orally and its benefits linger many times longer. Standard doses of Nattokinase vary from 250-1,000 mg and positive effects can be seen with as little as 50 mg.
Blood clots form when strands of protein called fibrin accumulate in a blood vessel. In the heart, blood clots cause blockage of blood flow to muscle tissue. If blood flow is blocked, the oxygen supply to that tissue is cut off and it eventually dies. This can result in angina and heart attacks. Clots in chambers of the heart can mobilize to the brain. In the brain, blood clots also block blood and oxygen from reaching necessary areas, which can result in senility and/or stroke.
Fibrinolytic enzymes are normally generated in the cells of the blood vessels. As the body ages, production of these enzymes begins to decline, making blood more prone to coagulation. Since these cells exist throughout the body, such as in the arteries, veins and lymphatic system, poor production of thrombolytic enzymes can lead to the development of clotting prone conditions virtually anywhere in the body.
Dr. Sumi and his colleagues induced blood clots in male dogs, then orally administered either four capsules of nattokinase (250 mg per capsule) or four placebo capsules to each dog. Angiograms (X-rays of blood vessels) revealed that the dogs who received nattokinase regained normal blood circulation (free of the clot) within five hours of treatment. Blood clots in the dogs who received only placebo showed no sign of dissolving in the 18 hours following treatment.
Researchers from Biotechnology Research Laboratories and JCR Pharmaceuticals Co. of Kobe, Japan, tested nattokinase’s ability to dissolve a thrombus in the carotid arteries of rats. Animals treated with nattokinase regained 62 percent of blood flow, whereas those treated with plasmin regained just 15.8 percent of blood flow. Researchers from JCR Pharmaceuticals, Oklahoma State University, and Miyazaki Medical College tested nattokinase on 12 healthy Japanese volunteers (6 men and 6 women, between the ages of 21 and 55). They gave the volunteers 200 grams of natto (the food) before breakfast, then tracked fibrinolytic activity through a series of blood plasma tests. The tests indicated that the natto generated a heightened ability to dissolve blood clots: On average, the volunteers’ ELT (a measure of how long it takes to dissolve a blood clot) dropped by 48 percent within two hours of treatment, and volunteers retained an enhanced ability to dissolve blood clots for 2 to 8 hours. As a control, researchers later fed the same amount of boiled soybeans to the same volunteers and tracked their fibrinolytic activity. The tests showed no significant change.
Nattokinase appears to have the added benefit of significantly reducing elevated blood pressure (an often concomitant condition in cardiovascular disease risk factors, such as high fibrin). Nattokinase appears to be safe, and has been used for over 1,000 years safely with no reports of toxicity. Before taking Nattokinase, however, because of its action, it is recommended that you consult with your healthcare professional or pharmacist to see if Nattokinase is for you. Various other nutritional supplements / herbs have been reported to have fibronlytic activity, however, the potency of Nattokinase appears to be superior (see table 1.3).
Furthermore, Nattokinase also appears to be an activator of various other metabolic enzymes and vitamins, cleaving them from their inactive to their active forms. The strength and magnitude of this direct support for the metabolic enzymes of the body, from an oral enzyme supplement, is unique to Nattokinase and shows great promise as a nutritional supportive agent in exciting and diverse ways.
Conclusion:
The traditional Japanese food Natto has been used safely for over 1000 years. The potent fibrinolytic enzyme Nattokinase appears to be safe based upon the long-term traditional use of this food. Nattokinase has many benefits including convenience of oral administration, confirmed efficacy, prolonged effects, cost effectiveness, and it can be used preventatively. It is a naturally occurring, food based dietary supplement, being marketed in this country by Allergy Research Group / NutriCology in Hayward, CA, that has demonstrated stability in the gastrointestinal tract, as well as to changes in pH and temperature.
References:
Sumi H, Hamada H, Tsushima H, Mihara H, Muraki H. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experiential 1987 Oct 15;43(10):1110-1
Ingestion of Natto and Natto Bacilli (B. subtilis natto), Japan Functional Food Research Association, Department of Physiological Chemistry, Kurashiki University of Science and the Arts, Kurashiki, Okayama 712-8505, Japan Received May 6, 1998; Accepted October 5, 1998
Ozawa, K. (1994). Effect of natto bacillus on the intestinal microsystem. In “Basic and Clinical Aspects of Japanese Traditional Food Natto,” ed. by Sumi, H. Japan Technology Transfer Association, Tokyo, pp. 113^118.
Dec;74(3):247-9, Effect of dried garlic on blood coagulation, fibrinolysis, platelet aggregation and serum cholesterol levels in patients with hyperlipoproteinemia
Astrup, T. and Egeblad, K. (1965). Thromboelastographic patterns produced by fiblinolytic agents incorporated in fibrin. Am. J. Physiol., 209, 84-94.
Lopez, D.A. Willims, R.M. Miehlke, M. Enzymes: The Fountain of Life: Neville Press, Inc. Charleston, SC. 1994. ISBN: 1-884303-00-5
Hermann Von Wimpffen, H. Pecher, M.O. Enzymes: A drug of the future. Ecomed: AG & Co. www.ecomed.de ISBN: 3-609-51280-6
Sumi, H, Sasaki, K. Oral administration of urokinase. 17th Int. Congr. Hematology, Paris, abstr. p.327, 1978.
Sumi, H. Toki, N. Sasaki, K. Robbins, K. Oral administration of urokinase. Thrombi. Res. 20:711-714, 1980.
Sasaki, K. Moriyama, S. Sumi, H. Toki, N. Robbins, K. The transport of 125 I-labeled human high molecular
weight urokinase across the intestinal tract in a dog model with stimulation of synthesis and/or release of
plasminogen activators. Blood 66:67-75, 1985.
Sumi, H. Seiki, M. Morimoto, N. Tsushima, H. Maruyama, M. Mihara, H. Plasma fibrinolysis after intraduodenal
administration of urokinase in rats. Enzyme 33:121-127, 1985.
Berg, D. Berg, L. Couvaras, J. Harrison, H. Chronic Fatigue Syndrome and/or Fibromyalgia as a Variation of Antiphopholipid Antibody Syndrome: an Explanatory Model and Approach to Laboratory Diagnosis. Blood Coag Fibrinol 10:435-’38, 1999.
MacLenna, A. Antiphospholipid syndrome: Clinical and immunologic manifestations and patterns of disease expression in a cohort of 1,000 patients. Arthritis & Rheumatism 46(4):1019-’27, 2002.
Harrison, H. Berg, L. Berg, D. Polygenic Contributions of Procoagulant Genetic Factors in Chronic Fatigue Syndrome and Related Chronic Illnesses. University of Arizona College of Medicine and HEMEX Laboratories, Phoenix, Arizona., Updated April 17, 2002. Genetics in Medicine, May 2002, (in press).
Table 1.2:
Various Health Conditions Reported to be Associated With or Aggravated by High Fibrin Levels:
[Don Goldberg] You say “Enzymes are made in the body from proteins and are provided by the ingestion of enzyme rich foods. Up to 40% of the proteins made on a daily basis in the body are for the production of the over 3,000 endogenous enzymes.”
Are the enzymes you discuss provided by the ingestion of protein rich foods, or enzyme rich foods
[Nicholas Calvino] Provided by the ingestion of enzyme rich foods. Which foods are those? Raw foods in their natural state. For instance, natural, unprocessed whole milk contains an ample supply of lipase, the enzyme that breaks down fat. Raw fruits and vegetables contain amylase, the enzyme that breaks down carbohydrates. Cooking and processing of foods destroys the sensitive protein structure of enzymes. Even though the body can compensate for lack of exogenous food enzymes by secreting more digestive enzymes in the intestines, this has two negative aspects. First, it stresses the bodies enzyme reserves and places additional stress on the body to compensate. Second, over 30 years ago Dr. Edward Howe provided clear evidence that enzyme digestion begins in the stomach, not the intestines. You see, most animals have two or more stomach where they “pre-digest” food and allow food to sit so that natural enzymes present in natural food can act upon that food and “self-digest”. It was long thought, and is still wrongly assumed today, that man has only one stomach and no pre-digestion takes place there. This is false. The stomach of man actual has two portion, and upper and lower. The upper portion is called the cardiac region and actually acts as the “first stomach” for man, allowing for pre-digestion. Unless enzymes are provided in the food, or exogenously, then no predigestion occurs and digestion and assimilation is compromised. Furthermore, this is why it is important not to use enterically coated enzymes for digestion, as these will work in the intestines, not the stomach, and you want digestion to begin in the stomach.
[Don Goldberg] when you say “derive many of its enzymes from food, which helps to reduce the burden of the high enzyme production needs required by the body. Luckily the body has evolved to” Are you referring only to digestive enzymes? Or are you saying that those metabolic enzymes synthesized within our body from amino acids derived from dietary proteins can also be directly assimilated from orally ingested foods?
[Nicholas Calvino] I am referring only to digestive enzymes.
[Don Goldberg] And if you are, does that mean that the food contains the same metabolic enzymes found in the human biological system. And that those enzymes are in some way not denatured by the digestive enzymes and/or pH conditions of the human gastro intestinal tract?
[Nicholas Calvino] Yes, food contains the main three digestive enzymes of the human, which are amylase, lipase and proteases. They are not denatured by the digestive enzymes, actually, they are activated by them. Plant and fungal based enzymes, unlike animal enzymes, have a wide range of activity over a variety of pH conditions in the entire gastro intestinal tract, whereas, animal enzymes, have a vary narrow range. Plant or fungal enzymes work at a pH range of between 2-10, whereas, animal derived enzymes are somewhere between 6-8. This makes enzymes contained in foods and the use of plant and fungal based enzymes superior, in my opinion, than supplementing with animal enzymes for digestion.
[Don Goldberg] you say that “Enzymes are an essential component of the diet, like vitamins, minerals, phytonutrients, fat, protein, carbohydrates, etc., and without them, a deficiency state does occur. This deficiency state has been linked by various researchers, such as Dr. Edward Howell, Dr. Francis Pottenger, Dr. Royal Lee, and Dr. Weston Price, to chronic disease, accelerated aging and premature death.”
Are you referring to a deficiency state of enzymes, or of vitamins and minerals? Pottenger and Price specifically referred to dietary enzyme deficiency, or merely to dietary essential nutrient deficiency?
[Nicholas Calvino] Pottenger and Price didn’t directly measure an enzyme deficiency state, but Pottenger’s whole work was on the difference of health between cats feed raw diets, cooked diets and mixed diets. He found the health of cats feed cooked diets was extremely poor compared those feed raw diets. The cooked diet cats negative developed alterations in their skeletal structure, mental capacity/behavior, teeth/gums, coat and overall health. In fact, cats feed the cooked diet also developed allergies and other chronic illnesses. Knowing what we know now, that cooking and processing destroys enzymes in food, it is reasonable to assume much of what Pottenger was observing was due to an enzyme deficiency. Pottenger thought, at the time, that it was due to vitamin and mineral deficiencies caused by cooking foods, however, in my opinion that does not explain all that he saw and the foods that he feed the cats (either raw or cooked) was not that rich in vitamins or minerals anyway. Price, studied more the effects of “westernization” on foods, or food processing. He did this indirectly by observing the health of cultures who lived on a “western” or highly processed diet and those who lived on an indigenous cultural diet, which was always less processed. He found that the difference in the health of cultures could not be explained by genetics but was due to diet because as soon as a “health” culture adopted a western diet, they succumbed to the same degenerative diseases of the western world. Price made some observations about what constituted a healthy diet and specifically noted that all healthy cultures consume enzyme rich foods. His Characteristics of a Tradition Diet can be seen below. For more information on Dr. Pottenger or Dr. Price, you can visit www.price-pottenger.org and www.westonaprice.org
Characteristics of a Traditional Diet (Weston A. Price Foundation) No refined or denatured sugars, oils, proteins or artificial vitamins.
•No food additives or chemicals.
•Consumption of animal protein, seafood, eggs and milk abundant.
•4 x’s the Ca++ & other minerals & 10 x’s the fat soluble Vitamins.
•Some animal products are eaten raw.
•High-food enzyme content from raw dairy, meat, fish, honey, fruits, cold-pressed oils, wine and unpasteurized beer.
•Consumption of fermented foods and condiments.
•Seeds and grains consumed are sprouted/fermented.
•Total fat content is 30-80% but only 4% from polyunsaturated oils.
•Contain nearly equal amounts of omega-6 and omega-3 EFA’s.
•Contains salt, naturally.
•Consumption of animal bones, usually in the form of bone broths.
•Consume special nutrient-rich foods during times of stress or ill-health.
[Don Goldberg] you say that “In the past, the therapeutic use of enzymes has largely focused on the use of digestive enzymes. “
You are talking about enzymes as food supplements? Is this due to the fact that other types of enzymes are poorly absorbed when ingested orally?
[Nicholas Calvino] Yes, I am talking about food supplements or more specifically, digestive enzymes. This is due to the fact that most metabolic enzymes are poorly absorbed when taking orally, that we know much less about the metabolic enzymes, and that in many cases taking metabolic enzymes does not necessary up-regulate the pathways that enzyme is involved in. We still know very little about manipulating the metabolic enzymes. The major progress and greatest success in this area has always come from injectable enzymes, however, a new oral, metabolic enzyme, Nattokinase shows great promise in this area.
[Don Goldberg] You point out that “Nattokinase has been the subject of 17 studies, including two small human trials. While other soy foods contain enzymes, it is only the natto preparation that contains the specific nattokinase enzyme.”
How many of these studies involved oral administration of the nattokinase? Are the two human studies included in your list of references? If so, please indicate which ones.
[Nicholas Calvino] All of the studies, to the best of my recollection and knowledge involved the oral administration of Nattokinase. I will go back and look.
This new enzyme supplement is available from Allergy Research Group.
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aiuto: devo prendere questo integratore
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