Vitamin k nagamani

Vitamin K sources, digestion, functions, deficiency

1. Vitamin K Mrs.Nagamani.T , MSc Nursing Quality Health Care College of Nursing

2. Vitamin K Vitamin K is a fat-soluble vitamin that comes in two forms . The main form Vitamin K 1 also called as phylloquinone , is the major form of vitamin found in plants particularly in green leafy vegetables The other type, menaquinones , are found in some animal foods and fermented foods. Menaquinones can also be produced by bacteria in the human body.

3. Functions The body needs  vitamin  K to produce prothrombin , a protein and clotting factor that is important in blood clotting and bone metabolism . Newborns normally  receive  a vitamin K injection to protect them from bleeding in the skull, which could be fatal . Vitamin K may help keep  blood pressure  lower by preventing mineralization, where minerals build up in the arteries. This enables the heart to pump blood freely through the body . Increased blood levels of vitamin K have been  linked withTrusted Source  improved episodic memory in older adults. There  appears to be  a correlation between low intake of vitamin K and  osteoporosis .

4. Functions of vitamin K

5. Absorption and Transport V i t a m i n K of di e t a r y or i gi n i s a b s orb ed i n sm a l l i nte s ti ne in presence of bile salts. I n mu c o s a l c el l s o f i nt estine a bso rb ed v it a mi n K is incorporated into chylomicrons. It reaches liver after entering circulation through the lymph. Liver distributes vitamin K to other tissues. It rarely accumulates in liver and peripheral tissues . Phylloquinone , also known as vitamin K1, is found in plants. When people eat it, bacteria in the large intestine convert it to its storage form, vitamin K2. It is absorbed in the small intestine and stored in fatty tissue and the liver.

6. Sources of vitamin K

7. Food Sources Phylloquinone Green leafy  vegetables  including collard and turnip greens,  kale , spinach, broccoli,  Brussels sprouts , cabbage, lettuces Soybean and canola oil Salad dressings made with soybean or canola oil Fortified meal replacement shakes Menaquinones Natto (fermented  soybeans ) Smaller amounts in meat, cheese,  eggs

8. Here are sample some food sources of vitamin K: 10 sprigs of parsley contains 90 micrograms (mcg) a 3-ounce serving of natto contains 850 mcg a half-cup serving of frozen and boiled collard greens contains 530 mcg one cup of raw spinach contains 145 mcg 1 tablespoon of soybean oil contains 25 mcg a half-cup serving of grapes contains 11 mcg a hard-boiled egg contains 4 mcg

9. RDA The recommended adequate intake for vitamin K depends on age and gender . Women aged 19 years and over should consume 90 micrograms  (mcg) a day, and men should have 120 mcg.

10. Deficiency Symptoms of vitamin K Haemorrhage in the new born is most common vitamin K deficiency symptom. uncontrolled bleeding through nose ( epitaxis ) and gastrointestinal tract is likely to occur. However it can be treated successfully with intra muscular injections of vitamin K. In adults vitamin K deficiency rarely occurs. However prolonged use of antibiotics may cause vitamin K deficiency due to elimination of intestinal flora. The following are the most common signs of a deficiency. A longer time for blood to clot or a prolonged prothrombin time (as measured in a physician’s office) Bleeding Hemorrhaging Osteopenia or osteoporosis

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