Vitamin K-2 is a form of vitamin K, a fat-soluble vitamin found in foods such as meat, fermented foods and organ meats. The body also produces K-2 in the intestines.
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Blood coagulation: It helps in the production of prothrombin, which is essential for blood clotting.
Bone metabolism: It plays a role in bone health by activating osteocalcin, which helps bind calcium to bones.
Heart health: It can reduce the risk of cardiovascular diseases by preventing the deposition of calcium in the blood vessels.
Difference between K-1 and K-2
K-1: It is mainly found in green leafy vegetables and mainly helps in blood clotting.
K-2: Found in fermented foods and animal products, it has wider functions in the body.
Dietary sources of K-2:
– Natto (fermented soybeans)
– Sauerkraut
– Hard cheeses
– Livers and organ meats
– Beef, pork, egg yolks and fatty fish
Health benefits
Heart health: It can reduce the risk of coronary heart disease.
Bone density: Helps maintain bone density, especially in postmenopausal women.
Glucose management: It can help normalize blood glucose levels and reduce symptoms of anxiety and depression.
Conclusion
Vitamin K-2 is essential for overall body health, including heart health, bone health, and blood glucose management. Fermented foods and animal products are good sources of this vitamin.
