Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements-Reference-Cited by-同舟云学术

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Menaquinones, Bacteria, and the Food Supply: The Relevance of Dairy and Fermented Food Products to Vitamin K Requirements

Published:2013-07-01 Issue:4 Volume:4 Page:463-473
ISSN:2156-5376
Container-title:Advances in Nutrition
language:en
Short-container-title:

Author:

Walther Barbara,Karl J. Philip,Booth Sarah L.,Boyaval Patrick

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Link

http://academic.oup.com/advances/article-pdf/4/4/463/23880507/463.pdf

Reference107 articles.

1. Vitamin K: food composition and dietary intakes;Booth,2012

2. Roles for vitamin K beyond coagulation;Booth;Annu Rev Nutr.,2009

3. Metabolism and cell biology of vitamin K;Shearer;Thromb Haemost.,2008

4. VITAMIN K in Health and Disease

5. Conversion of phylloquinone (vitamin K1) into menaquinone-4 (vitamin K2) in mice: two possible routes for menaquinone-4 accumulation in cerebra of mice;Okano;J Biol Chem.,2008

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