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

Research output: Contribution to journalLetterpeer-review

3 Scopus citations
Original languageEnglish
Pages (from-to)533-534
Number of pages2
JournalBlood Coagulation and Fibrinolysis
Issue number8
StatePublished - Nov 1997

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