A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

Zhou Sitong; Mehta Bhavbhuti M.; Feeney Emma L.

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A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

机译：A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

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摘要

Vitamin K collectively describes fat-soluble vitamins containing 2-methyl-1,4-naphthoquinone, including two naturally-occurring forms: phylloquinone (K1) and a range of menaquinones, MK4-M13 (K2). Leafy vegetables are the main dietary source of K1, whereas K2 is mainly bacterially synthesised and found in fermented foods, including dairy foods, and some animal sources. Studies suggest that vitamin K may be important for cardiovascular health, due to its role in inhibiting vascular calcification, but food source data, particularly for K2 forms, is lacking. This information could help to clarify recent associations between cheese consumption and reduced CVD risk and would be of use in future epidemiological studies.

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来源
《International Journal of Dairy Technology》 |2022年第4期|726-737|共12页
作者
Zhou Sitong; Mehta Bhavbhuti M.; Feeney Emma L.;
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作者单位

Univ Coll Dublin;

Kamdhenu Univ;

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原文格式 PDF
正文语种英语
中图分类食品工业;
关键词
Vitamin K; Phylloquinone; Menaquinone; Dairy products; Cheese; Cardiovascular disease; MENAQUINONE-7 SUPPLEMENTATION; DAIRY CONSUMPTION; QUANTITATIVE MEASUREMENT; ARTERIAL STIFFNESS; PHYLLOQUINONE; MATRIX; RISK; CALCIFICATION; PRODUCTS; HEALTH;

A narrative review of vitamin K forms in cheese and their potential role in cardiovascular disease

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