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Food/cooking/nutrition

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Soy protein and cardiovascular disease: the impact of bioactive components in soy

Article Abstract:

Research indicates that soy protein as a substitute for animal protein offers other health benefits in addition to lowering blood cholesterol. Soy protein and/or isoflavones have demonstrated potential enhancement of endothelial functions in cells lining body cavities, and the attenuation of physiological events that cause the development of thrombus and lesion formation.

Author: Potter, Susan M.
Publisher: International Life Sciences Institute
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1998
Cardiovascular diseases, Diet therapy, Soyfoods

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The vitamin K-independent proteins: an update

Article Abstract:

The influence of vitamin K-dependent proteins has been found to extend beyond hemostasis to affect other physiological functions. Although specific action mechanisms are not yet known, these proteins are present in kidney and numerous soft tissues, cartilage, bone and atheromatous plaque. This discovery may increase vitamin K's importance in nutritional standards.

Author: Ferland, Guylaine
Publisher: International Life Sciences Institute
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1998

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Vitamin K: a practical guide to the dietary management of patients on warfarin

Article Abstract:

Research suggests a constant dietary intake of vitamin K is helpful for patients on warfarin therapy. Vitamin K can be found in dark, green vegetables and in such prepared foods as baked goods, salad dressings, and margarines. Dietary vitamin K apparently interacts with warfarin.

Author: Booth, Sarah L.
Publisher: International Life Sciences Institute
Publication Name: Nutrition Reviews
Subject: Food/cooking/nutrition
ISSN: 0029-6643
Year: 1999
Care and treatment, Thromboembolism, Warfarin

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Subjects list: Health aspects, Proteins, Vitamin K
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