In which fruit or vegetable does Vitamin K is found and what is it's importance in humam body?

Question

In human body role of Vitamin K is in blood congulation.

Answer 1

It's found in kale, broccoli, lettuce, and other greens (green leafy vegetables tend to have the highest amount), cheese, liver, asparagus, coffee, green tea and soy. It's also a by product of bacteria in the intestinal tract. Some products have been fortified with it.

Vitamin K is a fat soluble vitamin that plays a role in clotting. Basically, without it, your blood wouldn't clot.

According to Merck, the chemical reactions are as follows:

"Vitamin K controls the formation of coagulation factors II (prothrombin), VII (proconvertin), IX (Christmas factor, plasma thromboplastin component), and X (Stuart factor) in the liver. Other coagulation factors dependent on vitamin K are protein C, protein S, and protein Z; proteins C and S are anticoagulants. Two bone matrix proteins necessary for normal bone metabolism are vitamin K-dependent. All of these vitamin K-dependent proteins contain the amino acid -carboxyglutamic acid, and all participate in reactions requiring calcium. Vitamin K participates in the conversion of 10-12 glutamic acid residues in precursor coagulation proteins (eg, prothrombin precursor) to their active forms (eg, prothrombin) by the addition of carbon dioxide (carboxylation; see Fig. 3-2). This addition increases the affinity of glutamic acid residues for calcium, which is essential for coagulation and the modulation of calcium uptake in bone.

Fig. 3-3 depicts the carboxylation reaction and the vitamin K cycle, which is a salvage pathway for vitamin K. Vitamin K epoxide, the product of vitamin K in the glutamyl-carboxylation reaction, is recycled to vitamin K hydroquinone by enzymatic reduction. Coumarin anticoagulants do not block the carboxylation reaction; rather, they block the two reductases that regenerate vitamin K hydroquinone from vitamin K epoxide. The carboxylation is inhibited because vitamin K hydroquinone, an essential substrate for -glutamyl carboxylase, is not formed. Large doses of vitamin K (1 to 10 mg) can overcome the coumarin block by making use of another reductase in the liver to regenerate vitamin K hydroquinone."

Answer 2

Vitamin K is needed for the production of prothrombin, which is necessary for blood clotting. It is also essential for bone formation and repair; it is necessary for the synthesis of osteocalcin, the protein in bone tissue on which calcium crystallizes. Consequently, it may help prevent osteoporosis. Vitamin K plays an important role in the intestines and aids in coverting glucose into glycogen for storage in the liver, promoting healthy liver function. It may increase resistance to infection in children and help prevent cancers that target the inner linings of the organs. It aids in promoting longevity. A deficiency of this vitamin can cause abnormal and/or internal bleeding. Vitamin K exists in three forms. Vitamin K1 (phylloquinone or phytonacetone) and vitamin K2 (a family of substances called menoquinones) occur naturally; vitamin K3 (menadione) is a synthetic substance Sources Vitamin K is found in some foods, including asparagus, blackstrap molasses, broccoli, Brussels sprouts, cabbage, cauliflower, dark green leafy vegetables, egg yolks, liver, oatmeal, oats, rye, safflower oil, soybeans, and wheat. Herbs that can supply vitamin K include alfalfa, green tea, kelp, nettle, oat straw, and shepherd's purse. However, the majority of the body's supply of this vitamin is synthesized by the "friendly" bacteria normally present in the intestines.

Answer 3

Beef liver, green tea, turnip greens, broccoli, kale, spinach, cabbage, asparagus, and dark green lettuce. Chlorophyll, which is water soluble, is the substance in plants that gives them their green color and provides vitamin K.

Freezing foods may destroy vitamin K, but heating does not affect it.

Mostly important for bleeding disorders, as you say in coagulation.

Lots of web sites out there if you are interested. I cite three.

Answer 4

It is found in cabbage, cauliflower, spinach and other green leafy vegetables.