Vitamin K is a fat-soluble vitamin, and is stored in liver and fat tissue. There are two forms of vitamin K referred to as vitamin K1 and vitamin K2. Vitamin K1 comes from plant sources whereas vitamin K2 comes from animal sources and gets synthesized by intestinal bacteria.
Vitamin K helps clot the blood and also important for maintenance of healthy bones. Every human body needs vitamin K to use calcium in building bones and thus reduces the risk of bone fractures.
Foods which are frozen will lose the vitamin K in them, while heating does not affect it.
Vitamin K can be obtained from cabbage, cauliflower, asparagus, green tea, broccoli, kale, spinach, turnip greens, collards, mustard greens, Brussels sprouts, prunes etc.
Vitamin K deficiency is very uncommon in adults as it is widely found in many foods. New born infants and the people suffer from liver damage or other diseases will be considered at increased risk of deficiency. The fetus absorbs vitamin K from its mother by transplacental transfer.
Patients who suffer from various diseases like liver diseases, intestinal diseases, inflammatory bowel disease are considered at higher risk of vitamin K deficiency.
Deficiency of vitamin K leads to hemorrhagic disease in infants, reduced bone density which results in bone fractures, excessive bleeding, biliary disease, osteoporosis disease, celiac and crohn diseases.
People who suffer from cystic fibroid, gall bladder disease, Crohn’s disease, and people who use antibiotics for a long time, can’t absorb vitamin K. They need supplements in the form of capsules ads advised by the doctor because overdose leads to side effects. And people who are under other medication should not take vitamin K until doctor or health care provider suggests to do so.