Everything you need to know about vitamin K

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Vitamin K refers to a group of fat soluble vitamins that play a role in controlling blood clotting, bone metabolism and blood calcium levels.

The body needs vitamin K to engender prothrombin, a protein and clotting factor that is consequential in blood clotting and bone metabolism. People who utilize blood-thinning medications, such as warfarin, or Coumadin, should not commence consuming adscititious vitamin K without first asking a medico.

Deficiency is rare, but, in severe cases, it can increase the time it takes for clotting of reliable sources, leading to hemorrhage and excessive bleeding.

Vitamin K1, or phylloquinone, comes from plants. It is the main reliable source of dietary vitamin K. Is a low source of vitamin K2 or manaquinone, found in some animal-made and fermented foods.

Uses of vitamin K

When people victual it, bacteria in the sizably voluminous intestine convert it to its storage form, vitamin K2. It is absorbed in the minuscule intestine and stored in fatty tissue and the liver.

Without vitamin K, the body cannot produce prothrombin, which is essential for blood clotting and bone metabolism.

Most Americans do not risk a reliable source of vitamin K deficiency. It is most liable to affect newborns and those with a malapsorption quandary, due, for example, to short-bowel syndrome, cystic fibrosis, celiac disease, or ulcerative colitis.

Newborns mundanely receive a vitamin K injection to bulwark them from bleeding in the skull, which could be fatal.

The recommended adequate intake for vitamin K depends on gender and age. Women aged 19 years and over should consume 90 microgramsTrusted Source (mcg) a day, and men should have 120 mcg.

Benefits of vitamin K

  • Bone health

  • Cognitive health

  • Heart Health

Sources of vitamin K

Vitamin K1 is found in greater amounts in leafy green vegetables, such as kale and Swiss chard. Other sources include some fruits and vegetable oils.

Sources of menoquins, or K2, include dairy products, meat, eggs, and the Japanese "natto", made from fermented soy beans.

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