What enzyme produced from fermented soybeans is effective in pain management?

Nattokinase is the enzyme produced from fermented soybeans that is recognized for its effectiveness in pain management. It is derived from a traditional Japanese food called natto, which is made by fermenting soybeans with a specific strain of bacteria. Nattokinase has gained attention for its ability to support cardiovascular health, but it also exhibits properties that can aid in pain relief.

The mechanism by which nattokinase may assist in pain management is primarily related to its fibrinolytic activity—meaning it helps break down fibrin, a protein involved in blood clotting. By improving blood flow and reducing blood clots, nattokinase facilitates better oxygen and nutrient delivery to tissues, which can help reduce inflammation and promote healing. Additionally, its potential anti-inflammatory effects may contribute to alleviating pain associated with conditions like arthritis or other inflammatory-related ailments.

This enzymatic activity sets nattokinase apart from the other options listed, as bromelain and papain are derived from pineapple and papaya, respectively, and are more commonly associated with digestive benefits and anti-inflammatory properties, rather than developed specifically from soybeans. Ficin, derived from figs, shares some proteolytic properties but does not have the same established role in pain management as nattokinase