Tag: Phylloquinone

According to the Linus Pauling Institute, vitamin K exists in two primary naturally occurring forms: phylloquinone (K1) and a family of molecules called menaquinones (K2). While both are essential, they have distinct dietary sources, functions within the body, and tissue distribution, impacting everything from blood clotting to bone health.

Over 90% of a person's dietary vitamin K comes from vitamin K1. This essential nutrient, also known as phylloquinone, is predominantly sourced from plant-based foods, especially vibrant green vegetables, and is crucial for proper blood clotting and bone health.

Discovered in 1935, vitamin K was originally named after the Danish word "Koagulation" for its essential role in blood clotting. Understanding what is vitamin K called involves exploring its family of fat-soluble compounds, each with unique origins and functions in the human body.

Approximately 13 different proteins, known as clotting factors, are essential for blood coagulation, and the body relies on one specific fat-soluble vitamin to produce several of them. This article explains which vitamin is important for coagulation of blood and why it is so critical for preventing uncontrolled bleeding.

The term "vitamin K" refers not to a single compound, but a family of structurally similar, fat-soluble vitamins. Understanding what is vitamin K made up of chemically is key to appreciating its different forms and how they function within the human body.

Derived from the German word 'Koagulationsvitamin' due to its role in blood clotting, the term vitamin K actually refers to a family of related fat-soluble compounds. Therefore, asking what is the chemical name for vitamin K requires understanding its different forms, rather than identifying a single compound.

Despite being a fat-soluble vitamin, vitamin K is stored in the body in much smaller amounts compared to vitamins A or D and has a rapid turnover rate. The primary site where vitamin K is stored in the body is the liver, though significant reserves are also maintained in fatty tissues and other organs.

In 1929, Danish biochemist Henrik Dam observed that chickens fed a fat-free diet developed severe, spontaneous hemorrhages. This discovery ultimately led to the isolation of vitamin K from alfalfa, and marked a pivotal moment in nutritional science.

Over 70 years ago, scientists discovered vitamin K's existence while researching why certain animals on a low-fat diet experienced uncontrolled bleeding. Its primary role is to ensure proper blood coagulation, preventing excessive bleeding from even minor injuries.

While most people are familiar with the term 'vitamin K' for its role in blood clotting, fewer know that it refers to a group of fat-soluble compounds with distinct differences. These differences are especially important when comparing the naturally occurring forms, K1 and K2, with the synthetic and potentially toxic form, K3.