Determination of Phylloquinone and Menaquinones in Food

  title={Determination of Phylloquinone and Menaquinones in Food},
  author={L. Schurgers and C. Vermeer},
  journal={Pathophysiology of Haemostasis and Thrombosis},
  pages={298 - 307}
  • L. Schurgers, C. Vermeer
  • Published 2000
  • Chemistry
  • Pathophysiology of Haemostasis and Thrombosis
  • Fluctuations in international normalized ratio values are often ascribed to dietary changes in vitamin K intake. Here we present a database with vitamin K<sub>1</sub> and K<sub>2</sub> contents of a wide variety of food items. K<sub>1</sub> was mainly present in green vegetables and plant margarins, K<sub>2</sub> in meat, liver, butter, egg yolk, natto, cheese and curd cheese. To investigate the effect of the food matrix on vitamin K bioavailability, 6 healthy male volunteers consumed either a… CONTINUE READING
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