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.
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