Vitamin K2 specialist NattoPharma (Oslo, Norway) unveiled its latest vitamin K2 innovation yet at this year’s SupplySide West trade show: the industry’s first and only full-spectrum vitamin K2 ingredient that comprehensively provides menaquinones (MK) 6, 7, 8, and 9, all vital to heart health.
The company says that this is the only vitamin K2 ingredient on the market to contain this gamut of menaquinone isomers and, as a result, provides “optimal and maximal delivery of vitamin K2 with respect to absorption, half-life, and biological activity.”
The new MenaQ7 Full Spectrum ingredient is naturally fermented using chickpea protein, rending an all-trans vitamin K2 ingredient that is free of gluten, soy, and known allergens and that is suited for vegans and vegetarians.
Hogne Vik, PhD, NattoPharma’s chief medical officer, describes how the company produced MenaQ7 Full Spectrum. “The important epidemiological studies that led us to our groundbreaking human clinical research used fermented cheese as the source of vitamin K2, which led us to create MenaQ7 Full Spectrum…The Rotterdam and Prospect Studies1-3 have shown that food-derived vitamin K (such as from cheeses) improves long-term cardiovascular health outcomes because it more specifically delivers the long-chain menaquinones MK-6, 7, 8, and 9.”
However, he notes, most consumers cannot consume enough fermented cheese to obtain optimal amounts of vitamin K2, which is where the new Full Spectrum ingredient can play a role. “NattoPharma has once again broken the mold and offers to the market a raw material that delivers the range of menaquinones found in foods,” says Vik.
- Geleijnse JM et al., “Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study,” The Journal of Nutrition, vol. 134, no. 11 (November 2004): 3100-3105
- Beulens JW et al., “High dietary menaquinone intake is associated with reduced coronary calcification,” Atherosclerosis, vol. 203, no. 2 (April 2009): 489-493
- Gast GC et al., “A high menaquinone intake reduces the incidence of coronary heart disease,” Nutrition, Metabolism, and Cardiovascular Diseases, vol. 19, no. 7 (September 2009): 504-510