Age-related diseases are becoming more common as people live longer. According to scientific research, a nutritious diet containing beneficial fats, vitamins, minerals, or polyphenols may have antioxidant and antioxidant properties that slow ageing. Studies also show that vitamin K is an essential cofactor in activating many proteins that fight age-related diseases. Vitamin k1 (phylloquinone), which is mainly contained in plants, and vitamin k2 (menaquinone), which is mainly contained in animal foods and dairy products, are both naturally occurring fat-soluble vitamins. Benefits of vitamin K include improved heart disease, bone and cognitive health, and blood clotting. Vitamin K-dependent proteins such as clotting factors (II, VII, IX, X and prothrombin), protein C and protein S, osteocalcin, matrix Gla protein, and periostin support calcium homeostasis and regulate vascular wall mineralization. Inhibits and promotes bone mineralization. Controls and a host of other sequelae. Currently, the demand for vitamin K in health products is increasing. It is found mainly in dairy and meat products, vegetable oils, and green leafy vegetables. Adults need approximately 1 µg of vitamin K per kg of body weight. Vitamin K is popular because it deposits less, needs replenishment, and is difficult to absorb. This review seeks to synthesize information on the origin, metabolism of many forms of vitamin K, deficiency, recommended dietary intake, toxicity, and the role of vitamin K in preventing various therapeutic disorders.
Liver cirrhosis is a chronic liver infection. It consist of deterioration of liver cells along with fibrosis and infection generating nodules. Patients with cirrhosis frequently have either global malnutrition or alterations in specific aspects of nutritional status, such as micronutrient deficiencies, due to multiple mechanisms, including poor nutritional intake, poor absorption, and increased losses. In addition, one of the most significant nutritional problems in cirrhotic patients is muscle wasting and sarcopenia. Cirrhosis of the liver is more common than previously thought, affecting more than 633,000 adults yearly, according to a study published in the Journal of Clinical Gastroenterology. People with cirrhosis had a mortality rate of 26.4 percent during a two-year interval. Most common cause of the liver cirrhosis is alcohol intake (60 to 70 percent), biliary obstruction (5 to 10 percent), biliary atresia/neonatal hepatitis, chronic Hepatitis B or C (10 percent) and hemochromatosis (5 to 10 percent). Symptoms include jaundice, fatigue, bleeding or bruising easily, nausea, swelling and confusion. But many patients have no symptoms. Cirrhosis can lead to liver failure and liver cancer. Numerous studies have attempted to develop the Child-Pugh-Turcotte (CPT) classification for prognosis of liver cirrhosis. Major complications of cirrhosis are, Ascites, Upper gastrointestinal bleeding.
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