vitamin Kvitamin K
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, occurring in leafy green vegetables, tomatoes, and egg yolks, that promotes blood clotting and prevents hemorrhaging. It exists in several related forms, such as K1 and K2.
A yellow viscous oil, C31H46O2, found in leafy green vegetables or made synthetically, used by the body in the synthesis of prothrombin and in veterinary medicine as an antidote to certain poisons. Also called phylloquinone.
A crystalline compound, C41H56O2, isolated from putrefied fish meal or from various intestinal bacteria, used to stop hemorrhaging and in veterinary medicine as an antidote to certain poisons. Also called menaquinone.