vitamin K

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Related to vitamin K K3: Vitamin K Deficiency

vi·ta·min K

generic descriptor for compounds with the biologic activity of phylloquinone; fat-soluble, thermostable compounds found in alfalfa, pork, liver, fish meal, and vegetable oils, essential for the formation of normal amounts of prothrombin.

vitamin K

n.
A fat-soluble vitamin, occurring in leafy green vegetables, tomatoes, and egg yolks, that promotes blood clotting and prevents hemorrhaging. It exists in several related forms, such as K1 and K2.

vitamin K1

n.
A yellow viscous oil, C31H46O2, found in leafy green vegetables or made synthetically, used by the body in the synthesis of prothrombin and in veterinary medicine as an antidote to certain poisons. Also called phylloquinone.

vitamin K2

n.
A crystalline compound, C41H56O2, isolated from putrefied fish meal or from various intestinal bacteria, used to stop hemorrhaging and in veterinary medicine as an antidote to certain poisons. Also called menaquinone.

vitamin K

A general term for the structurally similar fat-soluble vitamins (K1, K2, K3) required for the hepatic synthesis of prothrombin; coagulant factors VII, IX and X; and 2-methyl-1,4 naphthoquinone and its derivatives, which have antihaemorrhagic activity.

Dietary sources
Cheese, green tea, leafy greens, liver, oats, egg yolks.

vi·ta·min K

(vī'tă-min)
Generic descriptor for compounds with the biologic activity of phylloquinone; fat-soluble, thermostable compounds found in alfalfa, pork liver, fish meal, and vegetable oils, essential for the formation of normal amounts of prothrombin.

vitamin K

or

phylloquinone

a fat-soluble molecule found in spinach, cabbage, kale and pig's liver. The vitamin is essential in the synthesis of prothrombin used in BLOOD CLOTTING. A deficiency causes an increase in clotting time.

vi·ta·min K

(vī'tă-min)
Generic descriptor for compounds with the biologic activity of phylloquinone; fat-soluble, thermostable compounds found in alfalfa, pork, liver, fish meal, and vegetable oils.