Real Source of MK-7

NattoMK-7™ was named after a long held traditional Japanese dish called Natto. Natto is made through the fermentation of soybeans and has been a staple of the Japanese diet for centuries. Natto has traditionally been eaten for breakfast with rice and other dishes. Through centuries of regular Natto consumption, many people started to realize the major health benefits associated, such as decreased blood pressure, reduced incidence of osteoporosis, etc. A group from Kinki Medical School definitively showed how intake of Natto in postmenopausal women caused a reduction in bone loss. Subsequent clinical and population-based studies found that these benefits were largely attributed to the fact that Natto was full of Vitamin K2.

The fermentation process of Natto is facilitated by Bacillus subtilis. Interestingly, Bacillus subtilis exists naturally and produces MK-7 (Vitamin K2) as a passive byproduct. With over 1000 µg of Vitamin K2 per serving of Natto, and 90% of that being MK-7, it becomes obvious as to where the great health benefits were coming from.

Even with its greatly indicated health benefits, Natto remains unknown in many parts of the world. Due to its slimy texture and unique smell, many people find it very unappetizing. Fortunately, Vesta Ingredients, Inc. nattoMK7 offers the great health benefits of Natto by extracting Vitamin K2: MK-7 directly from Bacillus subtilis. Thanks to engineering from our top scientists and an advance filtration process, our Vitamin K2 (MK-7) is of the highest quality. Our product is completely all-natural, allergen free, non-GMO, and even Kosher Certified.

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