Vitamin K : Functions, Food Sources, Symptoms of deficiency

Vitamin K

Vitamin K is called coagulation vitamin. It is essential for the production of a type of protein called prothrombin and other factors involved in the blood- clotting mechanism. Prothrombin levels in the blood determine the rate at which the blood will clot. For blood to clot, fibrinogen a soluble protein must be converted into fibrin. Thrombin catalyses the proteolysis of fibrinogen to yield fibrin.

Functions

·         Helps in clotting of blood.

·         Participates in bone formation and remodeling(synthesisofosteocalcin).

·         It isnecessary for theformation obone matrix and mineral deposition.

·         Vitamin K is essential for the prevention of internal bleeding and haemorrhages.

·         It is important for the normal functioning of the liver.

·         It is involved in energy producing activities of the tissues and nervous system.

Food Sources of Vitamin K

The concentration of vitamin K in foods is highest in dark green leafy vegetables, especially spinach. It is also found in soyabean, yoghurt, wheat, oats, milk, meat, lettuce, cauliflower, cabbage, broccoli and liver.

Symptoms of Vitamin K deficiency

·         Leads to increased tendency to hemorrhages.

·         Defective blood clotting.

·         Bleeding occurs in nose.

·         Prothrombin levels are reduced.