Vitamin K is needed for effective blood clotting. A deficiency is rare due to bacteria synthesis within the body. Vitamin K is an accessory factor needed chickens, ducks, and geese, the absence of which is characterized by hemorrhages due to a failure of the blood to clot properly. The factor is associated in some way with prothrombin, and may be part of the prothrombin molecule.
Vitamin K1 is from alfalfa oil, it is 2-mehtl-3-phytyl-1,4-naphthoquinone. The term vitamin K2 was applied to 2-methyl-3-difarnesyl-1,4-naphthoquinone, isolated from putrefied fish meal. It now includes a group of related natural compounds - menaquinones, differing in the number of isoprene units in the side chain and in their degree of unsaturation. These quinones also appear to be involved in electron transport mechanism and oxdative phosphorylation.
Good sources of Vitamin K are most vegetables. It is fat-soluble and found in the liver fats, vegetables and to a lesser extent cereals. It is stable to heat and light and destroyed by alkalis.
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Vitamin K -3D structure |
Vitamin K -2D structure - C31H46O2 |
