The Antithrombotic and Fibrinolytic Effect of Natto in Hypercholesterolemia Rats
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201212334988351.pdf
Reference13 articles.
1. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet
2. Enhancement of the Fibrinolytic Activity in Plasma by Oral Administration of Nattokinases
3. Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan
4. Effects of Nattokinase fibrinol supplementation on Fibrinolysis and Atherogenesis
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1. Comparative Cardioprotective Effectiveness: NOACs vs. Nattokinase—Bridging Basic Research to Clinical Findings;Biomolecules;2024-08-07
2. Preserving the activity of attenuating atherosclerosis of nattokinase in gastrointestinal system by NK/SA/CS microcapsules;Food Bioscience;2024-06
3. Nattokinase Supplementation and Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials;Reviews in Cardiovascular Medicine;2023-08-15
4. Supplementation with Natto and Red Yeast Rice Alters Gene Expressions in Cholesterol Metabolism Pathways in ApoE-/- Mice with Concurrent Changes in Gut Microbiota;Nutrients;2023-02-15
5. Nattokinase: Structure, applications and sources;Biocatalysis and Agricultural Biotechnology;2023-01
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