|SHEA, KYLA - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
|BOOTH, SARAH - Jean Mayer Human Nutrition Research Center On Aging At Tufts University
Submitted to: Advances in Nutrition
Publication Type: Review Article
Publication Acceptance Date: 11/2/2021
Publication Date: 12/13/2021
Citation: Shea, K., Booth, S.L. 2021. Vitamin K. Advances in Nutrition. https://doi.org/10.1093/advances/nmab133.
Technical Abstract: The term vitamin K describes a class of fat-soluble vitamers, each of which function as a cofactor for the gamma-carboxylase enzyme. Carboxylation of specific glutamic acid residues enables vitamin K-dependent proteins to bind calcium, which confers their function. Vitamin K is required for normal coagulation because several proteins in the coagulation cascade are vitamin K dependent. Additional vitamin K-dependent proteins have been identified in other tissues, such as cartilage, bone, and vascular tissue, suggesting that vitamin K is involved in multiple aspects of human health and disease.