Vitamin k

Vitamin k

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  VITAMIN KVITAMIN K HanuPratap
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  WHAT IS VITAMIN? =<Vitamins are organic compounds that are needed in small quantities to sustain life. This is because the human body does not produce enough of them.
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  Some key points There are 13 known vitamins which are subdivided into two types:- 1. Fat soluble Vitamin- Vitamin A,D,E,K. 2. Water soluble Vitamin- Vitamin C and all the Vitamin B.  Vitamin always contain carbon, so they are described as “organic”.
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  VITAMIN K The termvitamin K where K stands for KOAGULATION because a lack of this vitamin causes a defect in blood Koagulation. =<Chemical names: Phylloquinone,menaquinones. =<It is fat soluble. =<Group of compounds (coenzyme( 1.Plant Source- vitamin k1 2.Bacteria source- vitamin k2 3.Synthetic source- vitamin k3
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  VITAMIN K =<In 1929,aDanish scientist called as HENRIK DAM first discovered Vitamin K. =<He viewed the role of cholesterol in chickens, by providing them with only Cholesterol-free food. After a certain amount of time, the chickens began bleeding.
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  VITAMIN K FUNCTION INTHE BODY =<Activate calcium binding of 4 of 13 protein needed in a. BLOOD CLOTTING. b. BONE STRENGTHENING. c. CELL GROWTH. d. NERVOUS SYSTEM DEVELOPMENT AND MAINTENANCE. =<Fat soluble a. STORED IN THE BODY. b. EXCESS STORES ARE EXCRETED THROUGH LARGE INTESTINE, REDUCING TOXICITY RISK FACTOR.
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  WHY VITAMIN KIS IMPORTANT FOR THE BODY? • When excessive blood thinning medicines are given, and the effect has to be reversed. • New born babies have clotting problems, as the vitamin has not transferred from the mother’s body to the infant.
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  ADEQUATE INTAKE LEVEL OFVITAMIN K LIFE STAGE AGE MALES(MICROGRAM/DAY) FEMALE (MICROGRAM/DAY) Infants 6 months 2 2 Infants 7-12 months 2.5 2.5 Children 1-3 years 30 30 Children 4-8 years 55 55 Children 9-13 years 60 60 Adolescents 14-18 years 75 75 Adults 19 yrs or above 120 90
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  SYMPTOMS • BLEEDING FROMGUMS. • UNUSUAL BRUSSING • PROLONGED BLEEDING FROM CUTS. • BLEEDING FROM THE UMBICAL CORD. • BLEEDING FROM THE GASTROINTESTINAL TRACT. • INCREASE RISK OF HIP FRACTURE IN OLDER ADULTS.
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  SOURCES FOOD SOURCES:- 1. GREENLEAFY VEGETABLES (SPINACH,BROCCOLI etc.). 2. MILK. 3. BEANS AND SOYBEANS. 4. EGGS AND MEAT. 5. STRAWBERRIES. 6. BEEF LIVER. 7. GREEN TEA.
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  STRUCTURE ACTIVITY RELATIONSHIP 1. Activityis maximum when:- a. RING A & RING B are aromatic. b. RING A is not substituted. c. Methyl group at C-2. d. Unsaturation of phytyl side chain at C-3. 2. Activity is decreased when:- a. Alkyl group larger than Methyl at C-2. b. Hydroxyl group at C-3. c. Saturation of phytyl side chain at C-3. 3. Activity not affected:- if positions 1 & 4 are substituted with OH, NH2,C=O,OC2H5.
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  PREVENTION OF VITAMIN KDEFICIENCY • A normal diet containing the vitamin. • The presence of bile in the intestine. • A normal intestinal uptake or absorption. • Heavy alcohol consumption impairs the liver’s ability to produce vitamin K- dependent coagulation factors and impair recycling of vitamin K. • No interference with vitamin K.
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  CONCLUSION • From this,I conclude that Vitamin K is very important. It help you to stay healthy and prevents health issues.
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  FURTHER READING 1.www.namrata.co/vitamin-k- chemistry-and-functions-part-1/ 2.www.namrata.co/category/vitamins/t heory-notes-vitamins/ 3.www.medicalnewstoday.com 4.www.phg_413_vitamin_dek_3.com 5.www.medifee.com
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  ThankThank youyou