Recent research published in the scientific journal Nature reveals that Vitamin K acts as an antioxidant that can inhibit cell death.
Vitamin K is an important nutrient for blood coagulationbone health, and for other body functions.
“Vitamin K is a potent suppressor of ferroptosis”
A team of researchers located at Helmholtz Munich discovered that the fully reduced form of vitamin K acts as an antioxidant that inhibits ferroptotic cell death.
Ferroptosis has been implicated as a driver of Alzheimer’s disease and acute organ injury, among many other diseases.
The researchers explain that ferroptosis is a natural form of cell death in which cellular iron plays an important role and characterized by oxidative destruction of cell membranes.
The findings point to the Vitamin K treatment could be a powerful new strategy to improve these ferroptosis-related diseases.
In addition, the team identified FSP1 as the vitamin K-lowering enzyme insensitive to Warfarin, one of the most commonly prescribed anticoagulants.
“Unraveling the identity of this enzyme solved the last puzzle of vitamin K metabolism in blood coagulation and shed light on the molecular mechanism of why vitamin K is the antidote for warfarin overdose,” the report reveals.
Foods that provide vitamin K
Vitamin K is naturally present in many foods. In green leafy vegetables like spinach, kale, broccoli and lettuce; vegetable oils; fruits like blueberries and figs; meat, cheese, eggs and soybeans.
Among the foods richest in vitamin K are natto, cabbage, turnip greens, spinach and broccoli.
The National Institutes of Health note that Severe vitamin K deficiency can cause bruising (bruises) and bleeding problems due to slower blood clotting.
Vitamin K deficiency may reduce bone strength and increase the risk of osteoporosis since the body needs vitamin K for bone health.
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