Vitamin K2

Vitamin K2 is a subtype of vitamin K that plays a crucial role in the health of both bones and the cardiovascular system. It is predominantly found in various forms of fermented foods, with notable sources including Japanese fermented soybeans (natto) and kefir. Vitamin K2 contributes to the maintenance of strong and healthy bones by regulating the balanced metabolism of calcium in the body. Moreover, it likely plays a significant role in maintaining vascular health and preventing blood clotting issues.

The primary recognition of vitamin K2 comes from its role as a crucial activator of calcium-binding proteins known as matrix Gla proteins. These proteins have a fundamental role in managing the transport and deposition of calcium in bones and other tissues. Vitamin K2 acts as a vital carrier for calcium, ensuring its transport to necessary locations in the body and preventing the accumulation of excess calcium in non-essential areas.

Specifically, vitamin K2 has regulatory functions in vascular health. It contributes to reducing blood viscosity and preventing the formation of blood clots, which can aid in preventing cardiovascular diseases.

Terms such as natto and kefir are referenced as sources of vitamin K2. Natto is a Japanese food made from fermented soybeans, rich in vitamin K2. Kefir, on the other hand, is a fermented beverage typically made from the milk of cows or other animals and is recognized as an important source of vitamin K2.