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
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
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.