Also known as: Phylloquinone, Phytonadione
Vitamin K1 is a fat-soluble vitamin primarily involved in blood coagulation. It is the predominant dietary form of vitamin K, found abundantly in green leafy vegetables.
Vitamin K1 (phylloquinone) is the primary dietary form of vitamin K, synthesized by plants as part of photosynthesis and concentrated in green leafy vegetables. It serves as an essential cofactor for gamma-glutamyl carboxylase, an enzyme that activates vitamin K-dependent proteins by carboxylating specific glutamic acid residues. The most critical of these proteins are the coagulation factors II (prothrombin), VII, IX, and X, as well as the anticoagulant proteins C and S. Beyond hemostasis, K1 contributes to bone metabolism through activation of osteocalcin, though it is less efficient at this than vitamin K2. Dietary K1 is absorbed in the small intestine via a carrier-mediated process that requires bile salts and dietary fat. Absorption efficiency from raw vegetables is relatively low (5–10%) but increases significantly when consumed with fat.
Vitamin K1 is the primary cofactor for the carboxylation of clotting factors II, VII, IX, and X in the liver. Without adequate K1, blood clotting is severely impaired, leading to hemorrhagic risk.
K1 activates osteocalcin, a protein that binds calcium to the bone matrix. Higher dietary K1 intake is associated with reduced fracture risk in epidemiological studies.
With a meal containing fat
AI is 90 µg for women and 120 µg for men. Easily met with one serving of leafy greens.
General supplementation when dietary intake is low
Convenient coagulation support alongside other micronutrients
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