Vitamin K (Phylloquinone)

Vitamin K belongs to the group of fat-soluble vitamins necessary for the synthesis of proteins that ensure a sufficient level of coagulation. It is a derivative of 2-methyl-1,4-naphthoquinone. Vitamin K is found in spinach, lettuce, cauliflower, broccoli, Brussels sprouts, nettle, cereals, avocados, kiwis and bananas, meat, cow's milk, eggs, soy and soy products. Olive oil contains a significant amount of vitamin K. The vitamin is involved in the metabolism of bone and connective tissues, as well as in kidney function. In all these cases, the vitamin is necessary for the absorption of calcium and ensuring its interaction with vitamin D. In other organs, for example, in the lungs and heart, protein structures have also been found that are synthesized only with the participation of vitamin K. Vitamin K deficiency can develop due to impaired food absorption in the intestine (with blockage of the bile duct), due to therapeutic or accidental absorption of vitamin K antagonists, or, very rarely, due to a lack of vitamin K in the diet. The factors described above can lead to the following pathological changes: profuse, uncontrolled internal hemorrhages, ossification of cartilage, serious deformation of developing bones, deposition of salts on the walls of arterial vessels.

Within 5 days. The specified time does not include the day of biomaterial collection