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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TY - JOUR

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 - https://www.scopus.com/pages/publications/0031264422

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 -