Vitamin K is a family of fat-soluble vitamins that activate proteins which helps blood clotting, wound healing and bone growth. The two main forms of Vitamin K found in our diet are Vitamin K1 (Phylloquinone) and Vitamin K2 (Menaquinone). Vitamin K1 primarily comes from plant sources of leafy green vegetables. It makes up about 75-90% of all Vitamin K we consume. Vitamin K2 is found in fermented foods and animal products, and is also produced by gut bacteria. There are several subtypes of Vitamin K2, named by the length of their side chains, ranging from menaquinone MK-4 to MK-13.
Most people can obtain enough Vitamin K by eating a balanced diet, however in some individuals it is still possible to be deficient. People who take medications that block Vitamin K metabolism such as antibiotics, or those with conditions that cause malabsorption of food and nutrients are more prone to Vitamin K deficiency. Signs and symptoms of vitamin K deficiency include longer time for blood to clot, bleeding, haemorrhaging, and osteoporosis.
The content above is informative only and not intended to be a substitute for professional medical advice, diagnosis or treatment. It should not be relied upon for specific medical advice.
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