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It is rare to have a vitamin K deficiency. Thatâs because in addition to being found in leafy green foods, the bacteria in your intestines can make vitamin K. Sometimes taking antibiotics can kill the bacteria and lead to a mild deficiency, mostly in people with low levels to begin with.
In 1930, vitamin K was first isolated by Doisy and his colleagues, as well as by Dam, from alfalfa sprouts [3]. Until the 1980s, when chromatographic techniques were used, the mainstay of vitamin K isolation was through using chick bioassay [2]. This topic review will focus on vitamin K. Overviews of the other fat-soluble vitamins, minerals and water-soluble vitamins are available elsewhere. Dietary vitamin K1 (phylloquinone or phytonadione) is found in green vegetables like spinach and broccoli (table 2) [4]. Gut micro-flora synthesizes vitamin K2 (menaquinones, including menatetrenone), which provides a portion of the dietary requirement of vitamin K [4].