Vitamin K is a group of fat-soluble vitamins crucial for blood clotting and bone health. It's not a single vitamin, but rather a family of compounds, the most important being vitamin K1 (phylloquinone) and vitamin K2 (menaquinones).
Understanding Vitamin K
- Vitamin K1 (Phylloquinone): Primarily found in leafy green vegetables like spinach and kale, as well as some other vegetables.
- Vitamin K2 (Menaquinones): A group of compounds found in various foods like meats, cheeses, and eggs. It's also produced by bacteria in the gut.
Key Roles of Vitamin K
- Blood Clotting: Vitamin K is essential for the synthesis of proteins involved in blood clotting (hemostasis), preventing excessive bleeding. This is its most well-known function.
- Bone Health: Vitamin K also plays a vital role in bone metabolism, contributing to bone health and strength.
Vitamin K Deficiency
A deficiency can lead to problems with blood clotting and potentially bone health issues. However, deficiency is relatively rare in healthy individuals with a balanced diet. Newborns are often given a vitamin K shot to prevent hemorrhagic disease.
Food Sources
The sources of Vitamin K are diverse:
- Vitamin K1: Leafy green vegetables (spinach, kale, collard greens), broccoli, Brussels sprouts.
- Vitamin K2: Meat, cheese, eggs, fermented foods (like sauerkraut).
The body stores Vitamin K in the liver and fat tissues. Breast milk is naturally low in Vitamin K, which is why newborns often receive a supplementary dose.
Based on the provided sources, we can conclude that Vitamin K is a family of fat-soluble vitamins vital for various bodily functions, most notably blood clotting and bone health.
