title: Increased activated factor VII levels caused by intake of natto, a Japanese vitamin K-rich food prepared from fermented soybean.
authors.forename: T
authors.initials: T
authors.lastname: Sakata
authors.forename: K
authors.initials: K
authors.lastname: Kario
authors.forename: R
authors.initials: R
authors.lastname: Asada
authors.forename: S
authors.initials: S
authors.lastname: Fuji
authors.forename: T
authors.initials: T
authors.lastname: Matsuo
authors.forename: Y
authors.initials: Y
authors.lastname: Katayama
authors.forename: T
authors.initials: T
authors.lastname: Matsuyama
authors.forename: H
authors.initials: H
authors.lastname: Kato
authors.forename: T
authors.initials: T
authors.lastname: Miyata
mesh_terms: D000328:Adult; D004032:Diet; D005167:Factor VII / Q000378:metabolism*; D005260:Female; D005285:Fermentation; D006801:Humans; D008297:Male; D008875:Middle Aged; D013025:Glycine max / Q000737:chemistry*; D014812:Vitamin K / Q000494:pharmacology*
chemical_list: D014812:Vitamin K; D005167:Factor VII