Theme XIII: Vitamins
Vitamin K. Description, chemical formula, role and characteristics. Sources of Vitamin K.
It is necessary for blood clotting as it helps in the formation of prothrombin, enzyme necessary for the production of fibrin during clotting.
Vitamin K deficiency is a risk for health, can provoke spontaneous internal bleeding or during surgical operations.
The main sources of vitamin K are alfalfa and fish liver from which is extracted the active ingredient for various preparations. Dietary sources include all leafy green vegetables, egg yolk, soybean oil and liver.
A normal diet and intestinal flora are usually enough to supply the body with vitamin K.
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