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ARS Home » Northeast Area » Boston, Massachusetts » Jean Mayer Human Nutrition Research Center On Aging » Research » Publications at this Location » Publication #263075
Title: Vitamin K

Author
item FU, XUEYAN - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
item BOOTH, SARAH - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 8/1/2011
Publication Date: 3/22/2013
Citation: Fu, X., Booth, S. 2013. Vitamin K. In: Allen, L.H., Prentice, A., Caballero, B. editors. Encyclopedia of Human Nutrition. Volume 4. Elsevier. p.398-403.

Interpretive Summary:

Technical Abstract: Vitamin K, a fat-soluble vitamin, is an enzyme cofactor for post-translation modification of specific glutamate residues that are converted into '-carboxyglutamic acid (Gla) residues by a vitamin K-dependent (VKD) carboxylase. Seven VKD coagulation proteins are synthesized in the liver. The extra-hepatic VKD proteins include osteocalcin, matrix Gla-protein, Gla-rich protein, periosin, Tgfbi and gas6, and have multiple roles beyond coagulation. Bleeding associated with vitamin K deficiency has been documented among newborns. Undercarboxylation of extra-hepatic proteins has been linked to a variety of age-associated conditions, including abnormal soft tissue calcification.