425
and K 2 is produced by beneficial bacteria in your intestines. In healthy people, the
bacteria in the intestines produce enough vitamin K to support our needs, but many
foods, such as vegetable oils and green leafy vegetables, contain vitamin K and
contribute to the total level.
Vitamins A and D also cooperate to regulate the production of certain vitamin
K-dependent proteins. Once vitamin K 2 activates these proteins, they help mineralize bones and teeth, protect arteries and other soft tissues from abnormal calcification, and protect against cell death. Magnesium, calcium, vitamin D 3 , or vitamin K 2
also work in tandem. A water-soluble form of vitamin K can be converted to the
active derivative, hydroquinone (Engelking 2010). The biologic half-life of vitamin
K is shorter than the other fat-soluble vitamins. The liver is the main repository of
vitamin K. Vitamin K is required for the hepatic post-synthetic transformation of
several protein clotting factors. Vitamin K helps to facilitate the γ-carboxylation of
glutamate residues, which in turn chelate Ca++. A vitamin K cycle exists in the
endoplasmic reticulum of liver cells. An important therapeutic use of vitamin K is
as an antidote in poisoning by dicoumarol or warfarin. Vitamin K plays a role in
bone metabolism, as well as in the renal reabsorption of Ca++. Tissue distributions
show that the vitamin actions are diversified.
Adults rarely suffer from a vitamin-K deficiency because internal bacteria produce vitamin K and many vegetables provide enough of it. However, a vitamin- K
deficiency could impair blood clotting leading to nose bleeds, bleeding gums, blood
in the urine and the formation of bruises (Malfait and De Paepe 2009). Doctors
encourage patients on Coumadin, which is a blood-thinning medication, to maintain
a consistent level of vitamin K (Innis 2008). Drastic changes in diet that significantly change the level of vitamin K could affect the medication’s effectiveness.
Hypocholesterolemic Effects
Cholesterol and triglycerides are important fats in the blood. It is a vital constituent
of cell membranes, brain and nerve cells, and bile, that assist the body to absorb fats
and fat-soluble vitamins (Singh et al. 2015). Cholesterol is used by the body to
make vitamin D and a range of hormones, like estrogen, testosterone, and cortisol.
The body can make the entire cholesterol that it requires, however it also acquires
cholesterol from food. Triglycerides contained in fat cells can be broken down, then
used to provide energy for the body’s metabolic processes, including growth. They
are created in the intestine and liver from smaller fats called fatty acids. While some
types of fatty acids are prepared by the body, others must be synthesized from food.
Fats, such as cholesterol and triglycerides, cannot flow without restraint in the
blood, because blood is mostly water. For free circulation in blood, cholesterol and
triglycerides are put together with proteins and other materials to form particles
called lipoproteins.
There are diverse types of lipoproteins. Each type has a purpose and is broken
down and excreted in a faintly different way. Lipoproteins include chylomicrons,
Nutraceutical Properties of Lipids
and K 2 is produced by beneficial bacteria in your intestines. In healthy people, the
bacteria in the intestines produce enough vitamin K to support our needs, but many
foods, such as vegetable oils and green leafy vegetables, contain vitamin K and
contribute to the total level.
Vitamins A and D also cooperate to regulate the production of certain vitamin
K-dependent proteins. Once vitamin K 2 activates these proteins, they help mineralize bones and teeth, protect arteries and other soft tissues from abnormal calcification, and protect against cell death. Magnesium, calcium, vitamin D 3 , or vitamin K 2
also work in tandem. A water-soluble form of vitamin K can be converted to the
active derivative, hydroquinone (Engelking 2010). The biologic half-life of vitamin
K is shorter than the other fat-soluble vitamins. The liver is the main repository of
vitamin K. Vitamin K is required for the hepatic post-synthetic transformation of
several protein clotting factors. Vitamin K helps to facilitate the γ-carboxylation of
glutamate residues, which in turn chelate Ca++. A vitamin K cycle exists in the
endoplasmic reticulum of liver cells. An important therapeutic use of vitamin K is
as an antidote in poisoning by dicoumarol or warfarin. Vitamin K plays a role in
bone metabolism, as well as in the renal reabsorption of Ca++. Tissue distributions
show that the vitamin actions are diversified.
Adults rarely suffer from a vitamin-K deficiency because internal bacteria produce vitamin K and many vegetables provide enough of it. However, a vitamin- K
deficiency could impair blood clotting leading to nose bleeds, bleeding gums, blood
in the urine and the formation of bruises (Malfait and De Paepe 2009). Doctors
encourage patients on Coumadin, which is a blood-thinning medication, to maintain
a consistent level of vitamin K (Innis 2008). Drastic changes in diet that significantly change the level of vitamin K could affect the medication’s effectiveness.
Hypocholesterolemic Effects
Cholesterol and triglycerides are important fats in the blood. It is a vital constituent
of cell membranes, brain and nerve cells, and bile, that assist the body to absorb fats
and fat-soluble vitamins (Singh et al. 2015). Cholesterol is used by the body to
make vitamin D and a range of hormones, like estrogen, testosterone, and cortisol.
The body can make the entire cholesterol that it requires, however it also acquires
cholesterol from food. Triglycerides contained in fat cells can be broken down, then
used to provide energy for the body’s metabolic processes, including growth. They
are created in the intestine and liver from smaller fats called fatty acids. While some
types of fatty acids are prepared by the body, others must be synthesized from food.
Fats, such as cholesterol and triglycerides, cannot flow without restraint in the
blood, because blood is mostly water. For free circulation in blood, cholesterol and
triglycerides are put together with proteins and other materials to form particles
called lipoproteins.
There are diverse types of lipoproteins. Each type has a purpose and is broken
down and excreted in a faintly different way. Lipoproteins include chylomicrons,
Nutraceutical Properties of Lipids