vitamin Kvitamin K3
a fat-soluble vitamin, synthesized constantly by intestinal bacteria in mammals and occurring in certain green vegetables, fish meal, etc., that promotes blood clotting and is required for the synthesis of prothrombin by the liver: the two naturally occurring varieties are , CHO, found chiefly in alfalfa leaves, and , CHO, found chiefly in fish meal: ( menadione) and are prepared synthetically
A fat-soluble vitamin, found in leafy green vegetables and some animal products and produced by intestinal bacteria, that plays an essential role in blood clotting. It exists in two main forms, K1 and K2.
Origin of vitamin KAbbreviation and partial translation of German K(oagulations)vitamin coagulation vitamin, clotting vitamin from Koagulation coagulation from Latin coāgulātiō, coāgulātiōn- from coāgulāre to curdle, coagulate ; see coagulate.
- A yellow viscous oil, C31H46O2, found in leafy green vegetables and used by the body in the synthesis of prothrombin. Also called phylloquinone .
- A synthetic analog of this vitamin, used in the treatment of some coagulation disorders and to prevent hemorrhagic disease in newborns. In veterinary medicine, it is used as an antidote to poisoning by anticoagulant rodenticides. Also called phytonadione .
Any of several fat-soluble compounds found in liver and other animal products and in some fermented foods and synthesized in the body by intestinal bacteria. Also called menaquinone .