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Vitamin K is a family of structurally similar, fat-soluble vitamers found in foods and marketed as dietary supplements. [1] The human body requires vitamin K for post-synthesis modification of certain proteins that are required for blood coagulation ("K" from Danish koagulation, for "coagulation") or for controlling binding of calcium in bones and other tissues. [2]
Reference Daily Intake. In the U.S. and Canada, the Reference Daily Intake (RDI) is used in nutrition labeling on food and dietary supplement products to indicate the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States.
Dietary Reference Intake. The Dietary Reference Intake (DRI) is a system of nutrition recommendations from the National Academy of Medicine (NAM) [a] of the National Academies (United States). [1] It was introduced in 1997 in order to broaden the existing guidelines known as Recommended Dietary Allowances (RDA s, see below).
K 2 is both a tissue and bacterial product (derived from vitamin K 1 in both cases) and is usually found in animal products or fermented foods. [1] The number n of isoprenyl units in their side chain differs and ranges from 4 to 13, hence Vitamin K 2 consists of various forms. [2] It is indicated as a suffix (-n), e. g. MK-7 or MK-9.
Vitamin K (phylloquinones, menaquinones, and menadiones) Some sources include a fourteenth, choline. [6] Vitamins have diverse biochemical functions. Vitamin A acts as a regulator of cell and tissue growth and differentiation. Vitamin D provides a hormone-like function, regulating mineral metabolism for bones and other organs.
Vitamin K deficiency. bruising, petechiae, hematomas, oozing of blood at surgical or puncture sites, stomach pains, cartilage calcification, and severe malformation of developing bone or deposition of insoluble calcium salts in the walls of arteries. Vitamin K deficiency results from insufficient dietary vitamin K 1 or vitamin K 2 or both.