Authors: Andreea Crintea1, Alina Gabriela Duțu1, Aurelian Lucian Măsălar1,2, Eugen Linga1,3, Anne-Marie Constantin4, Alexandra Crăciun1
Affiliation
1 Dept. of Medical Biochemistry, Iuliu Hatieganu University of Medicine and Pharmacy, Cluj-Napoca,
Romania
2 Department of Cardiology, County Emergency Hospital Cluj-Napoca
3 “Octavian Fodor” Regional Institute of Gastroenterology and Hepatology, Department of Intensive
Care – Cluj-Napoca, Romania
4 Dept. of Morphological Sciences, Iuliu Hațieganu University of Medicine and Pharmacy, Cluj-Napoca,
Romania
Abstract
Vitamin K is a family of different fat-soluble molecular compounds, represented by a single form synthesized by plants (vitamin K1), and multiple forms synthesized by bacteria (vitamins K2). Several vitamin K-dependent proteins are synthesized based on vitamin K co-enzymatic activity. The sources of vitamin K are mainly green and leafy vegetables, fruits, herbs, green and herbal teas and plant oils – for vitamin K1 and fermented animal foods – for vitamin K2.
Vitamin K and its dependent proteins have important roles in several physiological or tumoral processes: bone mineralization, blood clotting, metabolism of blood vessel walls, tumoral angiogenesis and even cell growth and nervous system biochemistry (aspects of behavior and cognition). Vitamin K deficiency is associated with several diseases, including osteoporosis, vascular calcification and even depression.
Through its involvement in cardiovascular and nervous system function, and bone metabolism, vitamin K supplementation could improve exercise capacity.
Key words: vitamin K1, vitamin K2, diet, exercise capacity.
Vitamin K in sport activities: a less considered benefit for athletic training
