Friday, June 01, 2018

Anticoagulant and vitamin K

Vitamin K is a fat-soluble vitamin. Dark green vegetables, herbs, and vegetable oils are the major sources of the vitamin K.

Vitamin K provides function for blood coagulation by helping carboxylation of vitamin K-dependent coagulation factors. Vitamin K belongs to a group of fat-soluble 2-methyl-1,4-naphthoquinone derivatives. Carried through the body by lipids and stored in fat tissue.

Anticoagulants like Warfarin block the action of vitamin K. Blood clots are formed through a series of chemical reactions in human body. Vitamin K is essential for those reactions. Warfarin (Coumadin) works by decreasing the activity of vitamin K; lengthening the time it takes for a clot to form.

Warfarin produces an anticoagulant effect by interfering with the regeneration of vitamin K hydroquinone from vitamin K epoxide. It inhibits the reductase enzymes in the vitamin K cycle.

In turn, vitamin K blocks the action of anticoagulants. This is why people taking these types of medications have to limit how much vitamin K they get in their diet.
Anticoagulant and vitamin K
Source of vitamin K
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Nutrition Research News -- ScienceDaily