The importance of Vitamin K
Discover the importance of vitamin K for a healthy body. There are two variants of this vitamin: K1, from plant foods, and K2, from animal origin. Bacteria in the intestines also contribute to the production of vitamin K2. This vitamin is essential for proper blood clotting and plays a crucial role in bone production.Functions of Vitamin K
- Antioxidant: Vitamin K acts as a powerful antioxidant and even activates vitamin E.
- Blood clotting: An essential role in the clotting process, maintaining the balance between proteins that promote and delay clotting.
- Bone production: Vitamin K is essential for the protein osteocalcin, which regulates the balance between bone breakdown and bone formation.
Sources of Vitamin K
- K1: Green leafy vegetables, grains, vegetables, and fruits.
- K2: Liver, cheese, and eggs.
Amount of Vitamin K in some foods:
- Sauerkraut/Brussels sprouts (100g): 1.500 micrograms
- Chicken (100g): 500 micrograms
- Spinach (100g): 415 micrograms
- Broccoli (100g): 175 micrograms
- Carrots (100g): 65 micrograms
Causes of Vitamin K Deficiency
- Alcohol: Excessive use inhibits liver function, which reduces blood protein production.
- Medicines: Antibiotics disrupt intestinal flora and vitamin K production in the large intestine.
- Liver disorder: Impaired liver function hinders vitamin K recycling and storage.
- Newborns: Lack of vitamin K in newborns due to underdeveloped liver and sterile intestine.
Applications
- Babies: To prevent bleeding, all babies receive extra vitamin K shortly after birth. Breastfed babies need extra K (25 micrograms) daily during the first three months.
- Bone decalcification: Vitamin K stimulates osteocalcin production, crucial for bone building and the prevention and possible treatment of osteoporosis.
Consequences of a disturbed Vitamin K balance
- Poor blood clotting with spontaneous bleeding.
- Bone decalcification.