In the search for effective treatments for COVID-19, there has been growing interest in the fields of phytopharmacology and nutrition regarding the potential of natural compounds and traditional foods as sources of antiviral agents. One such food that has been attracting researchers’ attention is natto, a traditional Japanese dish consumed since the 17th century made from fermented soybeans.
Natto is known for its distinctive flavor and texture, but it also contains the potent enzyme nattokinase, which has been shown to have antiviral properties. Let’s explore the potential of natto and nattokinase for inhibiting the COVID-19 virus, from both a TCM and Western medical viewpoint.
Nattokinase & Its Properties
Nattokinase is a serine protease enzyme that is produced during the fermentation process of natto. It has been studied for its potential to improve blood flow by dissolving fibrin (involved in clotting), lower blood pressure, reduce oxidative stress, improve endothelial function, and reduce the risk of cardiovascular disease.
Additionally, fermented soybeans may help prevent breast, stomach, and prostate cancers; as well as reduce the side effects of chemo and radiation.
Recent research has highlighted its potential as an antiviral agent. Nattokinase has been shown to have an inhibitory effect on several viruses, including influenza virus, herpes simplex virus and HIV-1. In vitro studies have demonstrated that nattokinase can disrupt viral entry into host cells by cleaving the viral surface proteins.
COVID-19 and Its Mechanism of Infection
The COVID-19 virus, also known as SARS-CoV-2, is a highly infectious respiratory virus that has caused a global pandemic. The virus enters host cells through the interaction between the spike protein on the viral surface and the angiotensin-converting enzyme 2 (ACE2) receptor on human cells.
Once inside the host cell, the virus replicates and can cause severe respiratory symptoms, as well as other complications such as blood-clotting disorders, anosmia, fatigue and brain fog.
Potential of Nattokinase for Inhibiting COVID-19
Several recent studies have investigated the potential of nattokinase for inhibiting the COVID-19 virus. In a study published in the journal Molecules, researchers evaluated the effect of natto extract on the entry of the COVID-19 virus into host cells. They found that natto extract inhibited the entry of the virus by degrading the spike protein; and that it could be a potential antiviral agent for COVID-19.
Another study, published in the journal Foods, found that nattokinase inhibited the activity of the COVID-19 spike protein in vitro, further supporting the potential of this enzyme for inhibiting the virus.
Appreciating Natto From a TCM Standpoint
Natto is considered a cool / acrid herb / food that releases the exterior, and is commonly used in the early stages of upper respiratory illnesses that may affect the eyes, ears, throat, nose, or skin. Patients who show signs of heat from a yang excess or yin deficiency can benefit from natto.
Fermented soybeans can clear heat, reduce dampness and promote urination; as well as promote the free flow of qi in the stomach and lungs.
Other Potential Health Benefits
In addition to its potential antiviral properties, natto has other potential health benefits. It is a rich source of protein and contains a variety of vitamins and minerals, including vitamin K2, which is important for bone health.
Natto has also been shown to have anti-inflammatory and antioxidant properties, which may have additional benefits for overall health.
How to Incorporate Natto Into Your Diet
Natto can be found in most Asian markets and is typically sold in small, single-serving containers. It can be eaten on its own, but is often served with rice or mixed with other ingredients to make a variety of dishes. Due to its strong flavor and sticky texture, natto may not be to everyone’s taste, but it is a popular and nutritious food in Japan.
Take-Home Points
Natto and its unique enzyme, nattokinase, have shown promising potential as antiviral agents for inhibiting the COVID-19 virus. While further research is needed to fully understand the mechanisms of action and potential clinical applications, incorporating natto into your practice may offer additional health benefits for your patients beyond its potential antiviral properties.
Since it has blood-thinning characteristics, use caution when recommending it to patients who have hemophilia or are on anticoagulant medications. It also may have an additive effect on those folks who are taking antihypertensive medications. Fermented soybeans also inhibit lactation and should be avoided when breastfeeding.
Further Reading
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