Increased activated factor VII levels caused by intake of natto, a Japanese vitamin K-rich food prepared from fermented soybean
Blood Coagul Fibrinolysis
.
1997 Nov;8(8):533-4.
doi: 10.1097/00001721-199711000-00009.
Authors
T Sakata
,
K Kario
,
R Asada
,
S Fuji
,
T Matsuo
,
Y Katayama
,
T Matsuyama
,
H Kato
,
T Miyata
PMID:
9491273
DOI:
10.1097/00001721-199711000-00009
No abstract available
Publication types
Clinical Trial
Letter
MeSH terms
Adult
Diet*
Factor VII / metabolism*
Female
Fermentation
Glycine max / chemistry*
Humans
Male
Middle Aged
Vitamin K / pharmacology*
Substances
Vitamin K
Factor VII