http://www.nutritionj.com/content/11/1/93
so ive been researching bioavailability on vitamin K, because my diet is very low in it and I want to make sure im getting enough. I know very little is needed, but I still like to know. It seems like a little researched topic and not even science has a consensus. However, that study above found out that mk4 is almost not even bioavailable at all, where as mk7 is highly bioavailable. Other studies I read spoke of how vitamin K in a vegetable matrix, I think pertaining mostly to that which has chlorophyll, is only 5-13% bioavailable depending on if the meal has fat or not. Im wondering if perhaps the bacteria then in cheese for example, by turning some of the phyloquinone into mk4 are actually making it non bioavailable...am I interpreting this wrong or have anyone else any information on vitamin K bioavailability?
so ive been researching bioavailability on vitamin K, because my diet is very low in it and I want to make sure im getting enough. I know very little is needed, but I still like to know. It seems like a little researched topic and not even science has a consensus. However, that study above found out that mk4 is almost not even bioavailable at all, where as mk7 is highly bioavailable. Other studies I read spoke of how vitamin K in a vegetable matrix, I think pertaining mostly to that which has chlorophyll, is only 5-13% bioavailable depending on if the meal has fat or not. Im wondering if perhaps the bacteria then in cheese for example, by turning some of the phyloquinone into mk4 are actually making it non bioavailable...am I interpreting this wrong or have anyone else any information on vitamin K bioavailability?