Product Transparency
From Fermentation to Verified Finished Product
See how Therexa Nattokinase 10,800 FU moves from a non‑GMO soybean substrate through fermentation, extraction, activity standardization, enteric encapsulation, and independent U.S. laboratory verification.
Manufacturing Journey
From raw material to finished capsule
Base substrate for traditional natto fermentation
B. subtilis var. natto naturally produces nattokinase
Enzyme extracted from fermented material, then concentrated
Raw-material activity, standardized for consistency
~21,000–24,700 FU/gStandardized material formulated to final serving strength
10,800 FU / servingIntact under gastric conditions, releases in the intestine
Production & Testing Responsibilities
How the ingredient, finished capsule, and independent testing are separated
Raw‑Material Production
Fermentation → Extraction → Concentration → FU Standardization
Finished‑Dose Manufacturing
Finished-dose formulation → Enteric encapsulation
Independent Finished‑Product Testing
Independent U.S. laboratory testing
Tested in the USA
Independent U.S. Laboratory Verification
The finished product is evaluated for potency, contaminants, microbiology, and enteric performance through independent U.S. laboratories.
Potency
Starya Labs
Chino, California · ISO/IEC 17025
Finished-product fibrinolytic activity testing.
Purity + Microbiology
Analytical Resource Labs
Lehi, Utah · ISO/IEC 17025
Arsenic, Cadmium, Lead, Mercury, plus microbiological screening.
Enteric Performance
Eurofins
Madison, Wisconsin · ISO/IEC 17025
Clean Label Project — Third-Party Certification
Independent product certification covering multiple testing categories.
Testing & Documentation Coverage
What is supported across production records, laboratory testing, and third-party certification
Technical Transparency & Verification Boundaries
How Therexa Nattokinase 10,800 FU Is Made
Non‑GMO soybeans are fermented with Bacillus subtilis var. natto, producing nattokinase during fermentation. The enzyme is extracted, concentrated, and standardized to approximately 21,000–24,700 FU/g at the raw-material stage.
The standardized ingredient is formulated to deliver 10,800 FU per serving, placed into an enteric-coated capsule, and the finished product is independently evaluated in the United States for potency, heavy metals, microbiology, and enteric performance.


