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Did you know that there are three principal types of Vitamin K?
Vitamin K1: Phylloquinone
Vitamin K2 MK-4: Menaquinone-4
Vitamin K2 MK-7: Menaquinone-7
Vitamin K1 is found mostly in plant foods, especially green leafy vegetables like spinach and kale. Vitamin K2 is an umbrella term for many subset forms like MK4 and MK7, which are found in some animal foods and fermented products and are produced by probiotics. Food sources of MK-4 include organ meats, grass raised dairy, pasture raised egg yolks. Food sources of MK-7 include raw fermented sauerkraut, hard and soft cheeses, and natto.
MK-4 seems to be the most potent or quickly used form of Vitamin K2. It is distributed to tissues like kidneys, lungs and muscles. Here, it activates a protein to prevent calcium buildup in organs and vessels.
MK-4 is also most active in regulating genes that may prevent cancer and as an antioxidant in the brain. MK-7 is available for use in one of three ways: delivered to bones, delivered to liver where it is "repackaged" and sent to bones, where it activates osteocalcin and provides skeletal (including dental health) benefits.
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