Tuesday, May 25, 2010

Vitamin K

Vitamin K is the last of the four fat-soluble vitamins; that means that, as with vitamins A, D and E, there must be some fat in your food for this vitamin to be absorbed. Vitamin K has 5 variants – K1 phylloquinone and K2 menaquinone occur naturally. K3, K4 and K5 are synthetic.

Vitamin K:
  • Aids in blood coagulation
  • Is necessary for fat digestion
  • Promotes calcium deposits in bone
  • Prevents bone de-calcification
  • Prevents calcification of arteries

 Sources of Vitamin K:
  • Liver
  • Green leafy vegetables
  • Alfalfa sprouts
  • Peas
  • Potatoes
  • Kiwi fruit
  • Tomatoes
  • Cheese
  • Soya beans

 Deficiency symptoms:
  • Nose bleeds and gum bleeding
  • Diarrhea
  • Anemia
The average diet is not usually lacking in Vitamin K. Stringent dieting, bulimia, alcoholism and recent abdominal surgeries may cause a deficiency. People with cystic fibrosis, osteoporosis and coronary heart disease and those taking anticoagulants may also be at risk.

Always check with your doctor before taking supplements of any kind. An excess of any vitamin can have unpleasant side effects.


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