Nattokinase is derived from the popular Japanese culinary sensation known as natto. The texture of natto is much like cheese; however it has little to do with dairy products, as it is derived from soybeans which have undergone intense fermentation. The usefulness of nattokinase was discovered in the 1980's when it was originally extracted from fermented soybeans. This process of extraction involves the fermentation of the soybeans via the bacteria called bacillus natto. Nattokinase is produced as a byproduct of this interaction between the bacteria and the soybeans. It is important in establishing general good health in the diet, as it increases the efficiency of the circulatory system. It is also able to break down the protein fibrin which has the potential to heighten the thickness of blood to a dangerous degree. Nattokinase is not necessarily a blood thinner, but it does have an indirect role in preventing the unnecessary thickening of the blood. It also defends against unnecessary and unhealthy blood clots which can in turn cause the development of free radical molecules. In this way, nattokinase has the properties of an antioxidant as well. Vitamin K which is necessary in bone building and in the bond between calcium and protein is also a component in nattokinase.