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Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
"Vitamin K is often overlooked compared to popular vitamins like C and D, yet it plays several critical roles in our body," says Dr. Holiday Durham, Ph.D., MS, RD, a registered dietitian with ...
The coagulation pathway helps the body stop active bleeds by using vitamin K dependent clotting factors (factors II, VII, IX, and X) which are synthesized by the liver. [2] [3] [6] Vitamin K can be delivered into the body via the oral, subcutaneous, intramuscular, or intravenous routes of administration. [7]
Vitamin K 2 or menaquinone (MK) (/ ˌ m ɛ n ə ˈ k w ɪ n oʊ n /) is one of three types of vitamin K, the other two being vitamin K 1 (phylloquinone) and K 3 . K 2 is both a tissue and bacterial product (derived from vitamin K 1 in both cases) and is usually found in animal products or fermented foods .
“Vitamin K is a fat-soluble vitamin, so your body stores it in fat tissue and the liver,” Heather Viola, DO, Primary Care Physician at Mount Sinai Doctors-Ansonia, tells Fortune.
The pathway produces two five-carbon building blocks called isopentenyl pyrophosphate (IPP) and dimethylallyl pyrophosphate (DMAPP), which are used to make isoprenoids, a diverse class of over 30,000 biomolecules such as cholesterol, vitamin K, coenzyme Q10, and all steroid hormones.
There's vitamin K1, which is found primarily in dark leafy greens and serves primarily to clot blood to prevent excess bleeding, Washington, D.C.-based dietitian Caroline Thomason, R.D., tells USA ...
This was followed in the 1950s by the mass production and marketing of vitamin supplements, including multivitamins, to prevent vitamin deficiencies in the general population. [8] Governments have mandated the addition of some vitamins to staple foods such as flour or milk, referred to as food fortification , to prevent deficiencies. [ 9 ]