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Role of Vitamin K in the Synthesis of Clotting Factors

  • Chapter
Advances in Nutritional Research

Part of the book series: Advances in Nutritional Research ((ANST,volume 1))

Abstract

The discovery of vitamin K in the mid-1930s grew out of experiments by Henrik Dam on the possible essentiality of cholesterol in the diet of the chick. Dam was investigating reports that chicks did not thrive on diets that had been extracted with nonpolar solvents to remove the sterols; he noted that in such animals subdural or muscular hemorrhages developed and that blood taken from these animals clotted slowly. It was shown in these initial experiments that the addition of cholesterol, lemon juice, yeast, or cod liver oil to the diet did not decrease the incidence of this lesion. The disease was subsequently observed by others, and a period followed during which attempts were made by various groups to identify the active component of the diet. Dam continued to study the distribution and lipid solubility of the active component in vegetable and animal sources, and proposed that the antihemorrhagic vitamin of the chick was a new fat-soluble vitamin, which he called vitamin K (Dam, 1935). K was the first letter of the German word koagulation and was also the first letter of the alphabet which had not been used to describe an existing or postulated vitamin activity at that time. Dam’s report of the discovery of a new vitamin was followed by an independent report by Almquist and Stokstad (1935), which described their success in curing the disease with ether extracts of alfalfa and clearly pointed out that microbial action in fish meal and bran preparations could lead to the development of antihemorrhagic activity.

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  1. Department of Biochemistry, College of Agricultural and Life Sciences, University of Wisconsin-Madison, Madison, Wisconsin, 53706, USA

    J. W. Suttie

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  1. University of Guelph, Guelph, Ontario, Canada

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Suttie, J.W. (1977). Role of Vitamin K in the Synthesis of Clotting Factors. In: Draper, H.H. (eds) Advances in Nutritional Research. Advances in Nutritional Research, vol 1. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-9928-5_1

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  • Print ISBN: 978-1-4613-9930-8

  • Online ISBN: 978-1-4613-9928-5

  • eBook Packages: Springer Book Archive

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