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MK-4 is the major form of Vitamin K in vertebrate animals, including humans and common forms of meat animals. It is produced via conversion of vitamin K 1 in the body, specifically in the testes, pancreas and arterial walls. [2] The conversion is not dependent on gut bacteria, occurring in germ-free rats [3] [4] and in parenterally-administered ...
There is inconclusive clinical data whether specific vitamin K2 supplementation confers any beneficial effects compared to vitamin K1 which is the most common form in supplements. [1] In vitro studies show certain cellular effects of vitamin K2 in bone which are not observed with the K1 variant (including bone marrow stem cell (BMSC ...
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]
Human food is food which is fit for human consumption, and which humans willingly eat. Food is a basic necessity of life, and humans typically seek food out as an instinctual response to hunger ; however, not all things that are edible constitute as human food.
The Coolgardie safe is a low-tech food storage unit, using evaporative cooling to prolong the life of whatever edibles are kept in it. It applies the basic principle of heat transfer which occurs during evaporation of water (see latent heat and heat of evaporation).
The compounds found in food are formed when creatine (a non-protein amino acid found in muscle tissue), other amino acids and monosaccharides are heated together at high temperatures (125-300 °C or 275-572 °F) or cooked for long periods. HCAs form at the lower end of this range when the cooking time is long; at the higher end of the range ...
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Examples of foods made using transglutaminase include imitation crabmeat, and fish balls. It is produced by Streptomyces mobaraensis fermentation in commercial quantities ( P81453 ) or extracted from animal blood, [ 13 ] and is used in a variety of processes, including the production of processed meat and fish products.