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| History of Vitamin K |
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In 1929, the Danish Nutritional scientist Dr. Henrik Dam discovered that feeding chicks a totally fat-free diet caused uncontrolled bleeding under their skin [1]. Dr. Dam quickly discovered the reason for this disturbing effect: the diet was missing a previously unknown fat-soluble nutrient, which he appropriately named "Coagulationsvitamin" - literally, the "clotting vitamin". The English name for the new vitamin was taken from Dr. Dam's Danish: "K", for " Koagulation".
The Vitamin K was known to play a critical role in the coagulation cascade by activating various plasma clotting factors, factor II, and factors VII, IX, X, protein C, S & Z. Vitamin K leads to the gamma-carboxylation of glutamic acid residues in these proteins activating them and thus enabling them to bind calcium and activate the coagulation cascade. These Vitamin K dependent coagulation factors are synthesized in the liver. |
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| Vitamin K deficiency leads to defective blood clotting and thus increased bleeding. Individuals at risk for developing Vitamin K deficiency include those with chronic malnutrition (including alcohol dependency) and conditions that limit absorption of dietary vitamins such as biliary obstruction, celiac disease, ulcerative colitis, cystic fibrosis, short bowel syndrome etc. |
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| In addition, some drugs may reduce Vitamin K levels by altering liver function or by killing the intestinal flora that is responsible for making Vitamin K. Some examples of these drugs are antibiotics, salicylates, anti-seizure medications and some sulfa drugs. |
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| References |
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| 1) Dam H: The antihemorrhagic vitamin of the chick: occurrence and chemical nature. Nature 1935, 135:652-653. |
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