Vitamin K is a fat soluble vitamin which is usually called the coagulation vitamin or antihaemorrhagic factor because of its role.
In addition, by origin, vitamin K isolated from green plants is called K1 or phylloquinone, is synthesized in the intestinal bacteria of the human body is called K2 or menaquinone and one that is made in synthetic form called menadione or K3.
As the alternative name implies, vitamin K has the primary function involved in the synthesis of clotting factors, therefore, is essential in the formation of clotting proteins such as prothrombin.
Vitamin K is a fat soluble vitamin. The fitoquinona, natural form of vitamin K found in alfalfa and other foods, was discovered in Denmark and designated as vitamin K for the Danish word koagulation.
Phylloquinone providing food is designated as K1, while menaquinone produced by our intestinal bacteria called vitamin K2. A synthetic compound with the basic structure of the quinones is menadione or vitamin K3.
Vitamin K is important for proper blood clotting in humans. It is essential for synthesis in the liver of four coagulation proteins.
Vitamin K, like the rest, it is essential for the proper functioning of the body. However, the synthetic variety, the K3, used in medicine, can lead to some dangers that must be taken into account. With respect to medical use of vitamin K is often presented under two different forms, known as phytomenadione and menadione. Continue reading
Its deficiency can lead to serious problems, while their presence may help in the prevention and treatment of several types of tumors.
Vitamin K is made by some foods and plants mainly fish meal, but this contribution is not essential in humans because it is normally produced by intestinal bacteria (except in the newborn, which the bowel is sterile at birth).
Vitamin K1 is found mainly in leafy green vegetables like broccoli, spinach, parsley, cabbage. Generally, most leaves are green, the higher the vitamin K content is high. Thus, the outer leaves of cabbage contain about 200 mg / 100 g, while the leaves paler heart have content 4 times lower. Margarine, vegetable oils, particularly those rich in soybean oil are good sources of vitamin K1
Cow’s milk provides small but significant amounts of vitamin K. Some fermented dairy products (yogurt, cheese) contain vitamin K2 original batérienne, which contributes to the daily intake. Finally, the liver is a major reserve of vitamin K, and therefore a good dietary source of K1 and K2.