Vitamin K2

The group of vitamin K is essential for the function of certain enzymes, which in turn act as catalysts to influence individual reactions in the body. Vitamin K contributes, among other things, to normal blood clotting and the maintenance of normal bones.

There is both vitamin K1 and vitamin K2. Vitamin K1, which is mainly found in fruit and vegetables, is particularly important for the vital blood clotting process. Vitamin K2 is found in small amounts mainly in animal products. Vitamin K2 helps activate crucial proteins. K2 is largely responsible for calcium metabolism and keeps this mineral, which is so important for bones, in balance. Vitamin K2 regulates that calcium is deposited in the bones and not in the walls of the arteries.

The fat-soluble vitamins K2 and vitamin D require and reinforce each other. The more I take in or consume of one vitamin, the more the body needs of its counterpart.

The BAG recommends a daily intake of 75 mcg of vitamin K. The specified upper limit of 225 mcg must not be exceeded.

Foods containing vitamin K are mainly green vegetables, eg Brussels sprouts or kale, green salads and chives. These foods mainly contain the vitamin K1 variant. Vitamin K2, which the body can actually absorb better, is hardly found in food. Foods containing vitamin K2 are meat, eggs and dairy products - however, only very small amounts of vitamin K2 are found in these products. Supplementation can therefore make sense.

Important: Patients taking anticoagulants should consult their doctor before taking vitamin K supplements.