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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.
· 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.
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.
· Leads to increased tendency to hemorrhages.
· Defective blood clotting.
· Bleeding occurs in nose.
· Prothrombin levels are reduced.
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