A natural source of Bacillopeptidase F.
The production of NKCP is based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans. The major difference is in the capture and isolation of a unique proteolytic enzyme known as Bacillopeptidase F. Further, the manufacturing process completely removes the odour, bacterial components, other peptides and vitamin K usually associated with natto.
| Good for | Heart & Cholesterol Support |
|---|---|
| Ingredients |
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| Directions | Take 1 tablet twice daily. |
| Warnings |
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