Vitamin K (Phylloqninone)

Vitamin K can be found in yogurt, kefir, acidophilus milk, alfalfa, spinach, cabbage, cauliflower, tomatoes, pork liver, lean meat, peas, carrots, soybeans, potatoes, and egg yolk.

Vitamin K is essential for the formation of several proteins, called ‘clotting factors’, that regulate blood clotting within the body. Vitamin K is also required for the formation of some proteins that are important for proper bone mineralization and healthy teeth. Vitamin K has been beneficial to people with Crohn’s disease and gastrointestinal disorders.

Dietary deficiencies of vitamin K are rare, because vitamin K is normally manufactured by bacteria present in the intestine. However, symptoms may include: hypoprothrombinemia (condition in which the time it takes for the blood to clot is prolonged), hemorrhages, bloody urine and stools, nosebleeds, miscarriages; deficiency in newborn babies results in bloody stools or vomiting (fairly common since newborns have no intestinal bacteria). Recent studies suggest that many men and women aged 18 to 44 regularly consume less than the RDA of vitamin K.

Most vitamin and mineral supplements do not contain vitamin K as it is readily available in the diet and synthesized in the body. Consult your physician for further information on this vitamin. RDA for women is 65mcg; 80mcg for men.

MAXIMUM SAFE LEVEL: Not known

People taking any over-the-counter or prescribed medicines, especially salicylates and anticoagulants, and pregnant or breast-feeding women, should consult their doctor before taking supplementary vitamin K.

SOLUBILITY: Fat soluble