vitamin K

1089989618-H

Functions	Aids in the formation of clotting factors and bone proteins; helps form osteocalcin, a calcium-binding protein necessary for mineralization of bone Hot vitamin – has relationship with helping heart disease (and calcium being deposited in the heart) and also with regulating inflammation
Sources notes	Best source for K1 is leafy vegetables Anti-inflammatory K2 is synthesized by bacteria and found in fermented foods like cheeses and natto also in organ meats (eg beef, pork and chicken liver)
Vegetable Sources	Asparagus; Broccoli; Cucumber, Cabbage; Beet Greens; Dandelion Leaves; Green Peas; Green Beans, Lettuce, Potato, Spinach; Swiss Chard, Turnip greens; Tomato; Watercress;
Fruit Sources	Avocado, Banana, peaches, raisins
Other sources	Basil, Cilantro, Parsley, organ meats (eg beef, pork and chicken liver)
Absorption and function notes	Fat soluble – fat enhances absorption Tetracycline can interfere with vitamin K activity
Deficiency factors	History of easy bruising or recurrent menorrhagia GI Integrity – 50% of vitamin K is made by the bacteria in the gut (Colonic microflora integrity necessary) Deficiency is uncommon Excess vitamin A and E may antagonize Vitamin K
Toxicity	Promotes clotting and antagonizes the activity of anticoagulants such as Coumadin Toxicity is not problematic except with vitamin K3 (menadione) a synthetic form which can cause oxidation of cell membrane phospholipids

Adapted from:

Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books

Bland, J., Costarella, L., Levin, B., Liska, D., Lukaczer, D., Schlitz, B., Schmidt, M., Lerman, R., Quinn, S., Jones, D. (2004). Clinical Nutrition: A Functional Approach, Second Edition. Gig Harbor, WA: The Institute for Functional Medicine