Menaquinones, bacteria, and the food supply: The relevance of dairy and fermented food products to vitamin K requirements

Advances in Nutrition

Volumn 4, Issue 4, 2013, Pages 463-473

  Walther, Barbara ^a   Philip Karl, J ^b   Booth, Sarah L ^b   Boyaval, Patrick ^c  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^b TUFTS UNIVERSITY   (United States)

^c DUPONT COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FARNOQUINONE; VITAMIN K GROUP;

ANALYSIS; ANIMAL; ANIMAL FOOD; BACTERIUM; BIOAVAILABILITY; BIOSYNTHESIS; BONE; CARDIOVASCULAR SYSTEM; DAIRY PRODUCT; DIET; FERMENTATION; FOOD; FOOD ANALYSIS; HEALTH CARE POLICY; HEALTH PROMOTION; HUMAN; METABOLISM; NEOPLASMS; NUTRITIONAL REQUIREMENT; PHYSIOLOGY;

ANIMAL FEED; ANIMALS; BACTERIA; BIOLOGICAL AVAILABILITY; BONE AND BONES; CARDIOVASCULAR SYSTEM; DAIRY PRODUCTS; DIET; FERMENTATION; FOOD; FOOD ANALYSIS; HEALTH PROMOTION; HUMANS; NEOPLASMS; NUTRITION POLICY; NUTRITIONAL REQUIREMENTS; VITAMIN K; VITAMIN K 2;

EID: 84891682068     PISSN: 21618313     EISSN: 21565376     Source Type: Journal    
DOI: 10.3945/an.113.003855     Document Type: Review

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