Vitamin K : A Micro-Nutrient with New Perspective

Abstract

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.