The menaquinone (vitamin K2) content of animal products and fermented foods.

Great work, Matthew Dalby! I’d love it if you could write a follow up detailing the health effects of menaquinones, such ask K2’s ability to keep calcium from contributing to thickening of arterial walls, which in turn makes these foods a great foundation for anyone supplementing with vitamin D3. I certainly get a lot of heart-healthy K2 in my diet, based on your analysis. 🙂

The call of the Honeyguide

There is increasing interest in the menaquinones, the forms of vitamin K2 that are produced in animal tissues and as a result of bacterial fermentation. What information there currently is in the scientific literature about its content in foods appears to be rather scattered in journals that few people have access to so I thought I would have an attempt to present some of the most relevant information together here. What I hope this will do is both show how limited the testing so far has been, the variation among similar foods, and the range of sub-types of vitamin K2 to be found in our foods.

Vitamin K is an essential nutrient for the human body however rather than being a single compound it is composed of a group of structurally related compounds. These compounds all include the same active quinine ring molecule at their end giving them their vitamin…

View original post 2,287 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s