The main role of vitamin K in your body is blood clotting. It is a fat-soluble vitamin stored in your liver and fat tissue. The name, vitamin K, stems from its German name, Koagulationsvitamin. Bacteria found in your intestines can manufacture vitamin K so deficiencies are rare, but in some cases, certain health conditions can prevent your body from absorbing vitamin K. Although the administration of vitamin K is safe in most people, you should not take vitamin K without discussing it with your doctor first, especially if are currently taking blood thinners such as warfarin.
Types of Vitamin K
Vitamin K comes in three forms: Phylloquione is the natural version of K1 found in food and phytonadione is the synthetic type of K1. Menaquinone is vitamin K2 produced by your body, and menaphthone, or menadione, is K3 and synthetic.
Coagulation
Some uses of vitamin K for coagulation purposes include, reversing the administration of too much blood thinning medication and the treatment of bleeding caused by medications such as salicylates, sulfonamides, quinine, quinidine or antibiotics. In addition, newborn babies receive vitamin K when they are born to prevent hemorrhaging, specifically in the brain. Babies are born without intestinal bacteria, so they do not have adequate stores of vitamin K.
Bone Health
You may benefit from vitamin K administration if you have osteoporosis. Vitamin K given with calcium helps calcium absorption and improves your overall bone health. People diagnosed with osteoporosis usually have low levels of vitamin K, while those without osteoporosis have higher levels. Ask your doctor if vitamin K supplements are appropriate for you.
Skin
Topical administration of vitamin K may be helpful in the treatment of skin conditions, such as rosacea, spider veins, bruises, scars and burns. In addition, you may receive vitamin K after a surgical procedure to increase your healing time and reduce swelling and bruising.
Dietary Sources
The main dietary sources of vitamin K include vegetables, such as kale, spinach, cabbage, dark green lettuce, turnip greens, seaweed, collards, parsley, broccoli, Brussels sprouts, alfalfa, cauliflower and asparagus. Other significant sources of vitamin K include, beef liver, milk from cows, cheddar cheese, egg yolks, soy and green tea.
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