Tag: Plasmin

The liver is the primary source of the body's plasminogen, the precursor to the clot-dissolving enzyme plasmin. However, specific fermented foods can provide plasmin-like enzymes, while other compounds in foods can support the body's natural fibrinolytic processes.

Native plasmin is the most significant indigenous protease in bovine milk, where its activity profoundly affects dairy product characteristics like flavor and texture. So, what foods contain plasmin? The answer primarily points to dairy products, especially those that are aged or fermented, but it is important to understand the human body's separate, internal production of this enzyme.