What is vitamin K?

Vitamin K is a fat-soluble vitamin and is essential for good blood clotting, bone formation and a healthy vascular system. Vitamin K is an umbrella term for two different forms: Vitamin K1 is mainly found in green leafy vegetables such as spinach, kale and broccoli, while vitamin K2 is found in fermented foods and animal products such as cheese and meat.

Vitamin K is absorbed from food in the small intestine. In the cell, vitamin K is subject to a cycle that recycles the vitamin from a dormant form (vitamin K quinone) to an activated form (vitamin K hydroquinone), finally to an inactive form (vitamin K epoxide) and back to the dormant vitamin K. Finally, the cycle can begin again. Finally, the cycle can begin again, which means that the physiological requirement for vitamin K can be kept low by recycling.

Only as an active vitamin (vitamin K hydroquinone) can the vitamin perform its functions in blood clotting, bone formation and the vascular system. The corresponding steps in the activation cycle of vitamin K are catalyzed by various enzymes.

Different variants of the genes involved can influence the turnover of vitamin K, the level of activated vitamin K and the function of vitamin K-dependent proteins.

A vitamin K deficiency can lead to bleeding disorders, an increased risk of osteoporosis and cardiovascular disease.

Examples of foods rich in vitamin K:

Good to know

Vitamin K2 is produced to a small extent by our intestinal bacteria and therefore also contributes to meeting our needs. If the intestinal flora is disturbed (antibiotics, inflammation, irritable bowel syndrome, laxatives...), vitamin K2 synthesis is naturally impaired and vitamin K2 absorption is reduced. It is therefore important to ensure good intestinal flora or, if necessary, to supplement vitamin K2.

What Does Genetics Have to Do with It?