This fat-soluble vitamin occurs naturally in plants, as well as in meats and fermented foods. This vitamin is also produced in the human gastrointestinal tract by gram-negative bacteria. This vitamin is essential for blood coagulation (blood clotting), and appears to be an important cofactor for treating and/or preventing atherosclerosis and calcified arterial plaque. Evidence indicates that low dietary intake of this vitamin is associated with an increased risk of cardiovascular disease and death. In addition, research also indicates that this vitamin plays a significant role in bone metabolism. This vitamin has been shown to be effective in the treatment of osteoporosis by helping to maintain bone mineral density and inhibiting new bone fractures.
What is this vitamin? |