The term ‘vitamin K’ is a group name for a number of related compounds, which have in common a 2-mythyl-1,4 napthoquinone ring system, but differ in the length and degree of saturation of their isoprenoid side chain at the 3-position.
Vitamin K is an essential fat-soluble micronutrient which is needed for a unique post translational chemical modification in a small group of proteins with calcium-binding properties, collectively known as vitamin K-dependent proteins or Gla proteins.
Although most people give little thought to consuming enough of this nutrient vitamin K stand between life and death.
The biological role of vitamin K is to act as a cofactor for an enzyme that converts specific glutamyl residues in several proteins such as plasma clotting factors II (prothrombin), VII, IX and X, protein C and protein S and also noncoagulation proteins such as osteocalcin to gamma-carboxyglutamyl residues.
Vitamin K also thought to facilitating a process needed to allow the protein osteocalcin to strengthen the skeleton. Vitamin K participates in the synthesis of bone proteins. Without vitamin K, the bone produce an abnormal protein that cannot bind to the minerals that normally form bones, resulting in low bone density.
Vitamin K have concentrated in plant foods, which naturally contain only phylloquinone. On the other hand, during food processing, other vitamin K compounds can be formed, including dihydro-PK in hydrogenated oils and MK-4 in fermented soybean products.
Vitamin K in human body
