What is vitamin K?

Vitamin K is a group of fat-soluble compounds that play an indispensable role in the normal functioning of the human body, although for a long time they were considered responsible exclusively for blood clotting. There are two main natural forms of this vitamin, each with its own dietary sources and specific functions.

The first form, known as vitamin K1 or phylloquinone, enters the body primarily from plant sources. Most of this substance is found in green leafy vegetables such as spinach, various types of kale and broccoli, as well as parsley and vegetable oils. This form is directly involved in coagulation processes, ensuring the blood's ability to stop bleeding during injuries.

The second form, vitamin K2 or menaquinone, is formed with the participation of bacteria and is found in fermented foods, as well as in animal products such as hard cheeses, egg yolks, and fermented soybeans (natto). The main task of K2 is to regulate calcium metabolism in the body. It activates special proteins that direct calcium ions directly into bone tissue and teeth, preventing their dangerous deposition on the walls of blood vessels and soft tissues.

The role of vitamin K2 is especially important when taken together with vitamin D3 and calcium. Vitamin D3 helps absorb calcium from the intestines, but it is vitamin K2 that guarantees this mineral reaches its destination in the bones rather than causing vascular calcification. Therefore, with long-term intake of high doses of vitamin D3, it is recommended to ensure a sufficient intake of vitamin K2 from food or as part of high-quality dietary supplements.