CAS Number: 2124-57-4
Molecular Formula: C46H64O2
Formula Weight: 649.0
Purity: 1000ppm; 2000ppm; 2500ppm; 10000ppm; 13000ppm; 20000ppm
Fermentation: Bacillus subtilis natto
While Vitamin K2 MK-7 originates from fermentation, the quality of the fermentation process can vary significantly among different types of foods. Therefore, not all fermented foods are equally effective at providing sufficient levels of MK-7.
When it comes to Vitamin K2 density, particularly in MK-7, Natto, a fermented soy dish from Japan, is the clear winner. That is natto vitamin k2 mk7.
Natto Vitamin K2 MK7 activates osteocalcin, a protein that helps to build strong bones. It also helps to prevent calcium from accumulating in the arteries and other soft tissues, reducing the risk of cardiovascular disease.
Vitamin K2 plays a crucial role in maintaining cardiovascular health by regulating calcium balance. The impact of vitamin K2 on the cardiovascular system is achieved by activating matrix Gla protein, an anti-calcification protein. When in its inactive state, this protein is linked with various markers of cardiovascular disease such as increased arterial stiffness, insulin resistance, vascular and valvular calcification, and heart failure indicators, all of which contribute to higher cardiovascular mortality. By altering systemic calcification and arterial stiffness, vitamin K2 supplementation has been found to significantly improve cardiovascular outcomes. While the direct impact of vitamin K2 supplementation on the progression of vascular and valvular calcification is currently being investigated in several randomized clinical trials, previous studies indicate that vitamin K2 supplementation may enhance survival among cardiac patients. Because it is reasonably priced and has been proven safe by the FDA, vitamin K2 supplementation is a promising option to promote better cardiovascular outcomes.
