Multivitamins and Nutrition

Archive for the ‘Vitamin K’ Category

Vitamin K is known as the clotting vitamin, because without it blood would not clot. Some studies suggest it also helps maintain strong bones in the elderly.

If you have clotting problems and can not consume vitamin K is essential to know which plants are rich in this vitamin, with the aim of removing them from the daily diet.

The Yerba mate contains no vitamin K in their chemical composition, provides other vitamins such as B complex (Thiamine and pyridoxine) and vitamin C that do not produce the clotting of blood.

If you suffer from thrombosis should consider plants that contain vitamin K naturally called Phylloquinone, such as alfalfa, cabbage, lettuce, broccoli, brussels sprouts, spinach, chard, parsley, cilantro, oats, wheat, barley , rye and soybeans.

Vitamin K deficiency is rare and occurs when the body can not properly absorb from the intestinal tract. Deficiency of this vitamin can also occur after prolonged treatment with antibiotics.

People with vitamin K deficiency are usually more prone to bruising and bleeding.

It is generally found in green leafy vegetables and other foods of plant origin and therefore animal. It also should be cautious when consuming herbs like aloe vera and garlic. Thereby to control the thrombosis is necessary to remove these plants in the usual diet.

Keep in mind that before taking any plants, medicinal herbs or supplements is very important to consult the doctor to avoid complications or health disorders.

It is unlikely that any insurance company will offer a better protection of life or insurance, as is the daily intake of vitamins in pregnant women. When the baby is still in the uterus and could not directly obtain the multivitamin for children, are important additions to its mother is taking.

However, it appears that most couples neglect the importance of food through prenatal multivitamins in not knowing that it is important for the baby growing inside. Read the rest of this entry »

As already indicated, vitamin K is found mainly in green vegetables such as spinach or cabbage, but also appears to a lesser extent, in virtually all plants.

Vitamin K, like fat-soluble vitamin that is going to oils such as olive oil, but is largely lost, like other fat-soluble vitamins during the refining process, with the difference that in this case Contrary to what happens with vitamin E, it is added back.

In foods that contain vitamin K is relatively stable. Perfectly withstand heat treatments, although it can be degraded by photochemical oxidation. In some cases, the structure of naphthoquinone can be reduced to form hydroquinone, but this change is reversible and preserves the vitamins.

Usually it is assumed that under normal conditions, intestinal bacteria provided the vast majority of vitamin K, to 90% from that in the body. However, these figures have been revised, so it is considered that their contribution is the order of 50%, but in any case, enough to cover needs in normal situations.

Vitamin K deficiency in humans is very rare. It can occur in newborns, by the combination of three factors, low reserves, low content of human milk and limited bacterial flora. In some countries, all newborns receive a dose of 1 mg of this vitamin. In adults, you may receive a deficiency of this vitamin by the combination of a diet low in severe treatments with antibiotics.