J-OIL MILLS Verifies High Nutritional Value of Natto-derived Vitamin K2.Tokyo, Japan, May 19, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - J-OIL MILLS has announced the results of its recent research on natto (fermented soybeans). The company has verified that menaquinone-7 (MK-7), a kind of vitamin K vitamin K Any of several fat-soluble compounds essential for the clotting of blood. A deficiency of vitamin K in the body leads to an increase in clotting time. In 1929 a previously unrecognized fat-soluble substance present in green leafy vegetables was found to be required 2 derived from natto, has a higher nutritional value than menquinone-4 (MK-4), which is commonly used as a food additive. In mice experiments, the company confirmed that the vitamin K activity of MK-7 was sustained longer than other vitamin Ks. Further, the content of vitamin K2 in each organ was increased when mice were administered with MK-7 rather than MK-4. Vitamin K is known for the four following characteristics: controlling blood clotting blood clotting, process by which the blood coagulates to form solid masses, or clots. In minor injuries, small oval bodies called platelets, or thrombocytes, tend to collect and form plugs in blood vessel openings. , preventing osteoporosis, inhibiting artery calcification calcification /cal·ci·fi·ca·tion/ (kal?si-fi-ka´shun) the deposit of calcium salts in a tissue. dystrophic calcification , and promoting the antioxidation of brain lipid. J-OIL MILLS is currently commercializing vitamin K2 derived from natto bacillus bacillus (bəsĭl`əs), any rod-shaped bacterium or, more particularly, a rod-shaped bacterium of the genus Bacillus. Some bacterium in the genus cause disease, for example B. . Going forward, the company plans to apply these findings in its product development. Details of the research will be presented at the 60th Annual Meeting of the Japanese Society of Nutrition and Food Sciences to be held in Shizuoka from May 19 to 21. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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