Vitamin K

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VITAMIN K

(K1: PHYLLOCHININ and K2: MENACHINONE)

Like vitamins A, E and D, vitamin K is a fat-soluble vitamin. It is particularly important for blood clotting, because it helps to produce protein and thus stop bleeding. It also helps the cardiovascular system because it protects against calcium deposits in the arteries.

Vitamin K is also important for bone formation and the metabolism of connective tissue. For example, it helps in the formation of osteocalcin, which prevents bone loss during postmenopause.

Vitamin K1 is mainly found in plants and is particularly rich in green vegetables such as cabbage, leaf lettuce and herbs. Vitamin K2, on the other hand, is produced by intestinal bacteria in the human body, although it is unclear whether this is sufficient to meet requirements.

In healthy people, a deficiency of vitamin K hardly ever occurs. If deficiency symptoms do occur, this is usually due to a digestive disorder during fat absorption.

In newborns, the blood clotting factors are not yet developed and only mature after weeks to months. There is usually not enough vitamin K in breast milk or cow's milk. For this reason, infants are given this vitamin shortly after birth as a prophylactic.

Vitamin K is light-sensitive. Fruits and vegetables are therefore best kept in the refrigerator and consumed quickly.

Important for:

• the blood clotting
• the activation of cell growth
• bone formation
• the utilization of calcium
• the metabolism of connective tissue
• the prevention of arteriosclerosis
• the defense against cancer

Deficiency symptoms:

• Indigestion
• Lack of concentration
• susceptibility to infections
• muscle degradation
• increased bleeding, e.g. frequent nosebleeds and tendency to bruising

Contained in: plant and animal foods

Recommended daily dose: Vitamin K µg /day

VITAMIN K is contained in the following products from mySUPERFOOD: