Vitamin K
Synopsis of vitamin K
Vitamin K is a fat-soluble vitamin essential for blood clotting (coagulation) and bone health. There are two primary forms of vitamin K: K1 (phylloquinone), which is found primarily in green leafy vegetables (such as spinach, kale, and broccoli), and K2 (menaquinone), which is found in fermented foods and animal products like cheese, eggs, and liver. Vitamin K1 is the primary form involved in blood clotting, while K2 plays a crucial role in regulating calcium in the body, promoting bone mineralization and preventing vascular calcification.
Vitamin K’s primary function is to activate proteins involved in blood coagulation, including prothrombin and other clotting factors, which help stop bleeding when an injury occurs. Additionally, vitamin K is involved in the regulation of calcium metabolism, helping to ensure that calcium is deposited in bones and teeth rather than in soft tissues such as arteries, which helps reduce the risk of cardiovascular disease.
Vitamin K is also thought to support bone density by activating proteins like osteocalcin, which help bind calcium to bone. Its role in bone health makes it especially important for postmenopausal women and individuals at risk of osteoporosis.
Historical Use:
Vitamin K was first discovered in the early 20th century by Henrik Dam, a Danish scientist, who identified it while studying blood clotting in chickens. Dam’s research led to the discovery that a deficiency in vitamin K caused abnormal blood clotting. The name "vitamin K" comes from the word "Koagulation", the German word for coagulation, referring to its key role in blood clotting.
While vitamin K was not used in traditional medicine under its modern name, the importance of foods rich in vitamin K for blood and bone health has been recognized for centuries. Green leafy vegetables, which are high in vitamin K1, were long considered valuable for promoting healing and reducing bleeding. Foods like spinach and kale were traditionally used to nourish the blood and promote healing after childbirth or surgery in many cultures, though their vitamin K content was not understood at the time.
In Traditional Chinese Medicine (TCM), dark green vegetables were used to promote liver health, reduce stagnation, and improve circulation—effects that align with vitamin K’s modern understanding in supporting clotting factors. Similarly, in Ayurvedic practices, foods that promote healthy digestion and blood were emphasized, with green herbs and leafy plants supporting overall vitality.
In the 1930s, after vitamin K was formally discovered, it quickly gained medical recognition for its vital role in preventing bleeding disorders like hemorrhagic disease of the newborn (a condition caused by vitamin K deficiency). Vitamin K1 injections are commonly given to newborns shortly after birth to prevent this condition.
Modern applications of vitamin K include its use in osteoporosis treatment, cardiovascular health, and preventing arterial calcification, particularly in individuals with diabetes or those at risk of heart disease. Vitamin K2, in particular, has gained attention for its potential to prevent calcification of the arteries and support bone mineralization, potentially reducing the risk of fractures in the elderly.
Vitamin K is used for these health conditions
Bleeding (external) (Scientific)
Bleeding (internal) (Scientific)
Broken Bones (Scientific)
Bruises (healing) (Scientific)
Bruises (prevention) (Scientific)
Calcium Deficiency (Scientific)
Calcium Deposits (Scientific)
Cardiovascular Disease (Scientific)
Nose Bleeds (Scientific)
Osteoporosis (Scientific)
vitamin K is used to support these body systems
Arteries (Scientific)
Blood (Scientific)
Capillaries (Scientific)
Circulatory System (Scientific)
Gums (Scientific)
Heart (Scientific)
Skeletal System (Bones) (Scientific)
Structural System (Scientific)
Teeth (Scientific)
