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1992-12-06
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VITAMIN K
Vitamin K is a fat-soluble vitamin usually formed in
the body by intestinal bacteria but also available from
some plant and animal sources.
Function: Essential in the formation of prothrombin, a
substance necessary for proper clotting of blood, and at
least five other blood-clotting factors.
Sources: All green leafy vegetables (including lettuce,
spinach, kale, and cabbage), eggs, meats, cereal grain
products, fruits, and milk and dairy products.
Deficiency: vitamin K deficiency may cause bleeding
disorders in premature infants with inadequate amounts of
stored vitamin K, and in people on blood-thinning
medications and those with fat malabsorption syndromes.
Excess: Natural forms have no known toxic effects;
large doses of the synthetic version, menadione, and its
derivatives cause anemia and kernicterus, a condition
characterized by jaundice, in infants.