Kilekeevitamine

Kilekeevitamine, also known as vitamin K, is an essential fat-soluble vitamin that plays a critical role in blood clotting and bone metabolism. The term "kilekeevitamine" is not a standard scientific designation but may refer to its role in maintaining blood coagulation, derived from the Finnish word "kileke" (meaning "clot"). Vitamin K is naturally present in several foods and can also be produced by bacteria in the human gut.

There are three main forms of vitamin K: K1 (phylloquinone), found primarily in green leafy vegetables like spinach and kale; K2 (menaquinone), synthesized by bacteria and found in fermented foods such as natto and certain cheeses; and K3 (menadione), a synthetic form used primarily in animal feeds. Vitamin K1 is the most abundant form in the diet, while K2 is more prominent in the body’s natural production and certain foods.

The primary function of vitamin K is to activate proteins involved in blood clotting, preventing excessive bleeding. It also aids in the synthesis of osteocalcin, a protein essential for bone mineralization, thereby supporting bone health. Deficiencies in vitamin K can lead to bleeding disorders, weakened bones, and increased risk of fractures. However, excessive intake of vitamin K, particularly in supplement form, may interact with blood-thinning medications like warfarin, requiring careful monitoring.

Vitamin K is generally safe when consumed through food sources, but synthetic forms like K3 should be used cautiously due to potential toxicity. The recommended daily intake varies by age and sex, with adults typically needing around 90–120 micrograms per day. Good dietary sources include leafy greens, broccoli, Brussels sprouts, and oils like canola and soybean oil. Since vitamin K is fat-soluble, it is best absorbed when consumed with dietary fats.