PREVENTION AND COUNTERACTION OF DIET-INDUCED THROMBOSIS RISK

摘要

The use of vitamin K is provided in preparing pharmaceutical or nutraceutical products for counteracting an increased thrombosis risk caused by poor vitamin K status. The most likely mechanism underlying the vitamin K-insufficiency-induced thrombosis risk is undercarboxylation of vascular protein S. Preferably, vitamin K is a menaquinone, most preferably selected from the long-chain menaquinones MK-7 through MK-10.