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Vitamin K, Oral Anticoagulants, and Bone Health

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Nutrition and Bone Health

Part of the book series: Nutrition and Health ((NH))

Abstract

Vitamin K is a fat-soluble vitamin that may have a protective role against agerelated bone loss. Vitamin K refers to a family of compounds with a common chemical structure, 2-methyl-1,4-napthoquinone (Fig. 1). Phylloquinone, or vitamin K1, is present in foods of plant origin. Green, leafy vegetables contain the highest content of phylloquinone, and contribute up to 60% of total phylloquinone intake (1,2). Certain plant oils, margarine, spreads, and salad dressings, derived from plant oils, are also important dietary sources of phylloquinone, whereas animal fat sources, such as butter, are not (3,4). Recently, phylloquinone has been added in varying amounts to some dietary supplements. During the process of hydrogenation of certain phylloquinone-rich vegetable oils, phylloquinone is converted to 2′,3′-dihydrophylloquinone, which differs from the parent form by saturation of the 2′,3′ double bond of the phytyl side chain (5) (Fig. 1). Dihydrophylloquinone is found exclusively in hydrogenated phylloquinone-rich vegetable oils, which are widely used by industry in food preparation because of their physical characteristics and oxidative stability.

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  1. Sarah L. Booth
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  2. Anne M. Charette
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Editors and Affiliations

  1. Department of Medicine, Dermatology, Physiology, and Biophysics, Boston University School of Medicine, Boston, MA, USA

    Michael F. Holick PhD, MD

  2. Human Nutrition Research Center on Aging, Tufts University, Boston, MA, USA

    Bess Dawson-Hughes MD

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Booth, S.L., Charette, A.M. (2004). Vitamin K, Oral Anticoagulants, and Bone Health. In: Holick, M.F., Dawson-Hughes, B. (eds) Nutrition and Bone Health. Nutrition and Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-59259-740-6_27

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  • DOI: https://doi.org/10.1007/978-1-59259-740-6_27

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