Abstract:
:Osteoporosis is a public health concern associated with an increased risk of bone fractures and vascular calcification. Vitamin K presents unique benefits on these issues, although understudied. The two main forms of vitamin K are phylloquinone (vitamin K1) and menaquinone (vitamin K2). In this study, it was especially investigated the action of vitamin K2 in bones and vessels. Vitamin K2 has shown to stimulate bone formation by promoting osteoblast differentiation and carboxylation of osteocalcin, and increasing alkaline phosphatase, insulin-like growth factor-1, growth differentiation factor-15, and stanniocalcin 2 levels. Furthermore, vitamin K2 reduces the pro-apoptotic proteins Fas and Bax in osteoblasts, and decreases osteoclast differentiation by increasing osteoprotegerin and reducing the receptor activator of nuclear factor kappa-B ligand. In blood vessels, vitamin K2 reduces the formation of hydroxyapatite, through the carboxylation of matrix Gla protein and Gla rich protein, inhibits the apoptosis of vascular smooth muscle cells, by increasing growth arrest-specific gene 6, and reduces the transdifferentiation of vascular smooth muscle cells to osteoblasts. The commonly used dosage of vitamin K2 in human studies is 45 mg/day and its application can be an interesting strategy in benefitting bone and vascular health, especially to osteoporotic post-menopausal women.
journal_name
Crit Rev Food Sci Nutrjournal_title
Critical reviews in food science and nutritionauthors
Villa JKD,Diaz MAN,Pizziolo VR,Martino HSDdoi
10.1080/10408398.2016.1211616subject
Has Abstractpub_date
2017-12-12 00:00:00pages
3959-3970issue
18eissn
1040-8398issn
1549-7852journal_volume
57pub_type
杂志文章,评审abstract::Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and stapl...
journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2011.608586
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2014.960909
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2012.760516
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2010.500499
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
doi:10.1080/10408398.2011.653734
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,评审
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abstract::A large portion of global food waste is caused by microbial spoilage. The modern approach to preserve food is to apply different hurdles for microbial pathogens to overcome. These vary from thermal processes and chemical additives, to the application of irradiation and modified atmosphere packaging. Even though such p...
journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章
doi:10.1080/10408398.2021.1873733
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pub_type: 杂志文章,评审
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journal_title:Critical reviews in food science and nutrition
pub_type: 杂志文章,meta分析
doi:10.1080/10408398.2017.1392288
更新日期:2019-01-01 00:00:00
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journal_title:Critical reviews in food science and nutrition
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doi:10.1080/10408398.2020.1860899
更新日期:2020-12-21 00:00:00
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journal_title:Critical reviews in food science and nutrition
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abstract::Garlic (Allium sativum L.) is an important and widely cultivated plant with both culinary and medicinal uses stemming from its biological activities, which include antibiotic, anticancer, anti-thrombotic, and lipid-lowering cardiovascular effects. Though such medicinal use of garlic existed for centuries, there was li...
journal_title:Critical reviews in food science and nutrition
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journal_title:Critical reviews in food science and nutrition
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pub_type: 杂志文章,meta分析
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