Iwamoto,, Ichiro, and Et. Al. “A Longitudinal Study of the Effect of Vitamin K2 on Bone Mineral Density in Postmenopausal Women a Comparative Study with Vitamin D3 and Estrogen–progestin Therapy.” The Official Journal of the European Menopause and Andropause Society, 30 Jan. 2009.
Fusaro, M., G. Crepaldi, S. Maggi, F. Galli, A. D’Angelo, L. Calò, S. Giannini, D. Miozzo, and M. Gallieni. “Journal of Endocrinological Investigation.” Journal of Endocrinological Investigation. N.p., 2011. Web. 30 July 2012.
Sato, Jun Iwamoto, Azusa Seki, Yoshihiro, and Hideo Matsumoto. “Vitamin K2 Improves Renal Function and Increases Femoral Bone Strength in Rats with Renal Insufficiency.” SpringerLink. Springer Science+Business Media, n.d. Web. 30 July 2012.
Vos, Melissa, and Patrik Verstreken. “Vitamin K2 Is a Mitochondrial Electron Carrier That Rescues Pink1 Deficiency.” Vitamin K2 Is a Mitochondrial Electron Carrier That Rescues Pink1 Deficiency. N.p., 10 May 2012. Web. 30 July 2012.
Hosking, Richard. A Dictionary of Japanese Food – Ingredients and Culture. 1995. Tuttle. p 106. ISBN 0-8048-2042-2
Hosking, Richard (1995). A Dictionary of Japanese Food – Ingredients and Culture. Tuttle. p. 106. ISBN 0-8048-2042-2.
Buerk, Roland (11 March 2010). “Japan opens 98th national airport in Ibaraki”. BBC News. Retrieved 25 December 2012. “… natto, a fermented soy bean dish that many consider an acquired taste.”
Katz, Sandor Ellix (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Chelsea Green Publishing. pp. 328–329. ISBN 978-1603582865. “Natto is a Japanese soy ferment that produces a slimy, mucilagenous coating on the beans, something like okra. […] The flavor of natto carries notes of ammonia (like some cheeses or overripe tempeh), which gets stronger as it ferments longer.”
Additional Natto MK-7™ Info:
Regulate Calcium Flow: The Benefits of Natto MK-7™