Vitamin K

Vitamin K (derived from "koagulation") is, strictly speaking, a collective term for several vitamin K compounds. However, in terms of natural human nutrition, only the forms vitamin K1 and vitamin K2 are relevant. As a co-factor, vitamin K plays an important role in processes essential for the production of blood clotting factors and the mineralisation of bone and soft tissue.

Vitamin K1 (phylloquinone) is primarily found in green leafy vegetables and certain plant oils (e.g. rapeseed oil, olive oil). After ingestion, it is absorbed in the small intestine. It is involved in the synthesis of prothrombin as well as essential clotting factors VII, IX, X, and the proteins C, S, and Z, thereby forming the basis for the subsequent production of thrombin.

Among the menaquinones (vitamin K2), menaquinone-4 (MK-4) and menaquinone-7 (MK-7) are the most important. Vitamin K2 is obtained through the consumption of animal-based foods (e.g. meat, eggs) or fermented foods (e.g. cheese, sauerkraut). In addition, MK-7 is produced by intestinal bacteria in the colon. This endogenous production represents the major source of vitamin K2 and plays a crucial role in maintaining the health of bones, cartilage, and blood vessels. Adequate intake of vitamin K2 reduces the risk of osteoporosis and lowers both fracture risk and the development of cardiovascular disease.

• Cardiovascular disease
• Reduced bone density, frequent fractures
• Frequent bruising with slow resolution
• Increased tendency to bleed
• Cognitive impairments
• Muscle pain
• Insulin resistance and possible development of type 2 diabetes

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