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Vitamin K
Vitamin K is a fat-soluble vitamin that exists in three major forms - vitamin K1 (phylloquinone) the natural vitamin K found in plant foods; vitamin K2 (menaquinone) produced by intestinal bacteria; and vitamin K3 (menadione) a synthetic compound.
Vitamin K is important for proper blood clotting or coagulation. It is essential for the synthesis by the liver of four blood clotting proteins. Without vitamin K, the level of blood clotting proteins in the blood is reduced and clotting time is prolonged. Vitamin K has also been recognised for its role in the maintenance and health of the bone. Since natural vitamin K is fat-soluble, it requires bile and pancreatic juice in the intestines for maximum absorption. By contrast, some of the synthetic vitamin K compounds (K3) are water-soluble and more easily absorbed and are subsequently used by people who may not tolerate natural vitamin K well, such as those with decreased bile secretion. Absorption of vitamin K takes place mainly in the upper part of the small intestine and then carried to the liver for the synthesis of prothrombin, a key blood-clotting factor.
Vitamin K is found in both plant and animal sources in nature, Good amounts are found in dark green leafy vegetables, most green plants, alfalfa and kelp. In animal-source foods, vitamin K is found in liver, milk, yogurt and egg yolks. A major source of vitamin K for humans is that made by the intestinal bacteria.
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