Increased activated factor VII levels caused by intake of natto, a Japanese vitamin K-rich food prepared from fermented soybean.

T. Sakata; K. Kario; R. Asada; S. Fuji; T. Matsuo; Y. Katayama; T. Matsuyama; H. Kato; T. Miyata

doi:10.1097/00001721-199711000-00009

Increased activated factor VII levels caused by intake of natto, a Japanese vitamin K-rich food prepared from fermented soybean.

T. Sakata, K. Kario, R. Asada, S. Fuji, T. Matsuo, Y. Katayama, T. Matsuyama, H. Kato, T. Miyata

Icahn School of Medicine at Mount Sinai

Research output: Contribution to journal › Letter › peer-review

3 Scopus citations

Original language	English
Pages (from-to)	533-534
Number of pages	2
Journal	Blood Coagulation and Fibrinolysis
Volume	8
Issue number	8
DOIs	https://doi.org/10.1097/00001721-199711000-00009
State	Published - Nov 1997

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10.1097/00001721-199711000-00009

Cite this

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title = "Increased activated factor VII levels caused by intake of natto, a Japanese vitamin K-rich food prepared from fermented soybean.",

author = "T. Sakata and K. Kario and R. Asada and S. Fuji and T. Matsuo and Y. Katayama and T. Matsuyama and H. Kato and T. Miyata",

year = "1997",

month = nov,

doi = "10.1097/00001721-199711000-00009",

language = "English",

volume = "8",

pages = "533--534",

journal = "Blood Coagulation and Fibrinolysis",

issn = "0957-5235",

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T1 - Increased activated factor VII levels caused by intake of natto, a Japanese vitamin K-rich food prepared from fermented soybean.

AU - Sakata, T.

AU - Kario, K.

AU - Asada, R.

AU - Fuji, S.

AU - Matsuo, T.

AU - Katayama, Y.

AU - Matsuyama, T.

AU - Kato, H.

AU - Miyata, T.

PY - 1997/11

Y1 - 1997/11

UR - http://www.scopus.com/inward/record.url?scp=0031264422&partnerID=8YFLogxK

U2 - 10.1097/00001721-199711000-00009

DO - 10.1097/00001721-199711000-00009

M3 - Letter

C2 - 9491273

AN - SCOPUS:0031264422

SN - 0957-5235

VL - 8

SP - 533

EP - 534

JO - Blood Coagulation and Fibrinolysis

JF - Blood Coagulation and Fibrinolysis

IS - 8

ER -