Vitamin K1, also known as phylloquinone, is a fat-soluble vitamin that is essential for blood coagulation [1]. It belongs to the family of K vitamins, which are structurally similar compounds that share a quinone ring [2]. Phylloquinone is the main form of vitamin K found in plants, particularly in green leafy vegetables like spinach, kale, and broccoli [3]. It can also be produced synthetically [4].
Vitamin K1 plays a vital role in the carboxylation of certain glutamate residues in vitamin K-dependent proteins, which are involved in blood clotting, bone metabolism, and vascular biology [5]. Specifically, it acts as a cofactor for the enzyme gamma-glutamyl carboxylase, which converts glutamate residues to gamma-carboxyglutamate (Gla) residues [6]. These Gla residues are necessary for the proteins to bind calcium and interact with cell membranes, enabling their biological functions [7].
The production process of vitamin K1 typically involves extraction from plant sources or chemical synthesis [8]. For extraction, green leafy vegetables are processed to isolate the vitamin K1, followed by purification steps to obtain the final product [9]. Chemical synthesis involves a series of organic reactions to construct the phylloquinone molecule [10].
Vitamin K1 is commonly used as a nutritional supplement and food additive to fortify foods and beverages [11]. It is added to products like infant formulas, dairy products, and breakfast cereals to enhance their nutritional value [12]. Vitamin K1 is a popular ingredient in dietary supplements aimed at supporting bone health and cardiovascular function [13].
Vitamin K1 should be packaged in airtight containers to protect it from light and oxidation [14]. It should be stored in a cool, dry place, away from direct sunlight and heat, to maintain its stability and potency [15]. The typical shelf life of vitamin K1, when stored properly, is approximately 24 months from the date of manufacture [16].
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