 |
Vitamin K
|
Vitamin K Description and Overview: |
|
| Vitamin K is the name for a group of nutrients which are fat soluble and play an important role in the normal coagulation of blood.. There are three primary types of of vitamin K: K1 (phytonadione, phylloquinone, phytonactone), K2 (menaquinones), which is produced by bacteria in the intestines, and K3 (menadione). Vitamin K plays a vital part in normal blood clotting and in forming healthy bones. Taking a vitamin K supplement could help increase bone mass in women who are post-menopausal. It also helps to prevent the calcification of body tissues, including arteries. Vitamin K may also function to help regulate blood sugar levels. A deficiency of vitamin K is uncommon and generally happens only when there is a problem with absorbing the vitamin through the intestines. However, a deficiency can happen after taking oral antibiotics for an extended period. Read more about the benefits and functions of vitamin K and signs of vitamin K deficiency. Good food sources of vitamin K include broccoli, cabbage, cauliflower, kale, spinach and soybeans. Dark green leafy vegetables, like spinach, kale and broccoli, are particularly good sources. Milk is another good source of vitamin K. Additionally, Asian foods made from certain types of soy are excellent sources. Read more about dietary sources of vitamin K and the daily requirement of vitamin K. Natural forms of vitamin K have been rarely observed to cause any signs of toxicity, even when taken in large doses. Read more about vitamin K overdose. Vitamin K is the label applied to a group of nutrients which are 2-methilo-naphthoquinone derivatives. It exists in three main forms: K1 (phytonadione, phylloquinone, phytonactone), K2 (menaquinones), which is produced by bacteria which naturally exists in the intestinal tract, and K3 (menadione), an active synthetic form of the vitamin. Plants produce phylloquinone, also called vitamin K1. Vitamin K1 (phylloquinone) is the most common dietary source of the vitamin. Vitamin K2 is the umbrella label for a category of vitamin K compounds known as menaquinones. Vitamin K2 can be obtained from chicken egg yolk, butter, cow liver, some cheeses and from certain fermented soy products like natto. Vitamin K2 is also produced by bacteria in the small and large intestines. Small quantities of vitamin K are stored in the body. These minor stores can be found in the liver and bones, but these stores are generally only adequate to supply the body's requirements for a period of days. |
|
|
Vitamin K Articles: |
|
|
Article Link Article Link |
|
|
More Information: |
|
|
|