![]() However, they differ from each other in the length and degree of saturation of the polyisoprenoid side chain attached to the 3-position. ![]() Such a global view could be essential for guiding the development of dietary intake recommendations for vitamin K.īoth vitamin K forms have 2-methyl-1,4-naphthoquinone, also called menadione or vitamin K3, as a common ring structure. Regarding the findings that MKs play an important role in health aspects beyond coagulation, study of the interaction of MKs with other nutrients may lead to a better understanding of the effect of different food items on health aspects, such as bone health or cardiovascular health. Moreover, despite the knowledge that MKs are present in the food supply, little is known about their individual synthesis, growth conditions, and interactions of the producing bacteria and the total amounts of the different MKs in fermented foods. However, in the literature, all MKs are mostly grouped under the term vitamin K2 resulting in the assumption that all MKs are similar in origin and function. One exception, menaquinone-4 (MK-4), is formed in humans and animals by tissue-specific conversion of PK and/or menadione. ![]() Vitamin K2 is mainly present in fermented food such as cheese and natto (fermented soybeans), but gut microbiota are also able to synthesize vitamin K2. The other form, vitamin K2, is called menaquinone (MK) and is predominantly of microbial origin. Vitamin K1, also called phylloquinone (PK), is abundant in leafy green vegetables, such as cabbage, spinach, and lettuce. Vitamin K occurs naturally in two biologically active forms.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |