FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

VITAMIN K

Functions

• Vitamin K is essential for the formation of prothrombin which helps normal clotting of blood.
• Vitamin K is not directly involved in the coagulation but it is essential for the coagulation on blood.
• It takes part in the carboxylation of glutamic residue

Deficiency

• Dietary deficiency is not common. Deficiency of vitamin K is indicated by a tendency to bleed from skin and mucous membranes.
• Deficiency occurs due to deficient production of it by the gut with prolonged antibiotic therapy, due to poor absorption of vitamin K, in malabsorption of fats and due to low prothrombin synthesis in liver disease.
• Pyloric obstruction and diarrhea or dysentery can result in poor absorption, surgical removal of gut.
• Deficiency of vitamin K among newborns, especially among premature babies, delays clotting of blood.
• If the mother’s intake during pregnancy is poor it can lead to this condition.
• Excess of vitamin K due to excessive administration produces hypoprothrobinaemia and disorders in liver.
• Vitamin K is not stored in large quantities in the body. Only in the liver vitamin K is stored.
 
Sources

• Good sources - Plant oils
• Best source - Rice bran oil, wheat germ oil, soybean and cottonseed oils
• Poor sources – Vegetables and fruits