NATASPIN H capsules, 30 pcs.
NATASPIN H capsules, 30 pcs.
VALENTIS
11.69 €
17.99 €
Total
17.99 €
Expiration date: 2026-03-30
NatAspin® H
WITH THE ENZYME NATTOKINASE AND OLIVE FRUIT EXTRACT
NatAspin H is the only standardised combination of nattokinase enzyme and hydroxytyrosol (from olives) for the bloodstream available in Latvia.
Nataspin H - Start HEALING.
Dietary supplement.
A food supplement is not a substitute for a complete and balanced diet.
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Important information
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Food supplement!
Food supplement! A food supplement is not a substitute for a balanced healthy diet.
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Although soy products have been used for more than 1 000 years, they have only become popular in the Western world a few decades ago. Nato is one of the traditional Japanese dishes made from fermented soybeans and is similar to soft cheese. Nato extracts are rich in the enzyme nattokinase, which is produced during fermentation by the bacterium Bacillus subtilis. This serine protease enzyme was obtained from the beginning and its fibrin (a protein involved in blood clotting) degradation properties were evaluated by a team of scientists at the University of Chicago Medical School, led by Japanese-born scientist Hiroyuki Sumi. Since then, for several decades, nattokinase has remained a promising object of research.
More about this product
product
1001584
NATASPIN H kapsulas, 30 gab.
https://e-menessaptieka.lv/en/p/nataspin-h-capsules-30-pcs-1001584
https://images.e-menessaptieka.lv/unsafe/fit-in/588x588/3c/c7/f27f95b0946ebdd51a746dc9c0e5.png
InStock
17.99
EUR
NATASPIN
17.99
<p><span style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;">Lai gan sojas produkti ir lietoti jau vairāk nekā 1 000 gadus, Rietumu pasaulē tie ir kļuvuši populāri tikai pirms dažām dekādēm. </span><em style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;">Nato</em><span style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;"> ir viens no tradicionālajiem Japāņu ēdieniem, ko pagatavo no fermentētām sojas pupām un tas ir līdzīgs mīkstajam sieram. </span><em style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;">Nato</em><span style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;"> ekstrakti ir bagāti ar enzīmu – natokināzi, kas veidojas fermentācijas procesā ar </span><em style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;">Bacillus subtilis</em><span style="color: rgb(0, 0, 0); font-family: "Segoe UI", "Segoe UI Web (West European)", "Segoe UI", -apple-system, BlinkMacSystemFont, Roboto, "Helvetica Neue", sans-serif; font-size: 15px;"> baktēriju. No sākuma tika iegūts šis serīna proteāzes enzīms un tā fibrīna (proteīns, kas piedalās asins recēšanas procesos) degradācijas īpašības izvērtēja zinātnieku grupa Čikāgas Medicīnas Skolas Universitātē Japānā dzimušā zinātnieka Hiroyuki Sumi virsvadībā. Kopš tā laika, jau vairākas desmitgades, natokināze joprojām ir daudzsološs izpētes objekts.</span><br></p>
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