K2 (MK-7)

Vitamin K2 (MK-7) is a form of vitamin K, a fat-soluble nutrient essential for blood clotting and maintaining healthy bones and cardiovascular function. It belongs to a subgroup of vitamin K known as menaquinones, which are characterized by their longer side chains compared to vitamin K1. MK-7 specifically refers to menaquinone-7, a variant with seven isoprenoid units in its molecular structure, contributing to its prolonged activity in the body.

This compound is naturally produced by bacteria during fermentation and is commonly found in traditional foods like natto, a Japanese dish made from fermented soybeans. It is also available in supplement form, often derived from natto extract. Unlike other forms of vitamin K, MK-7 has a longer half-life, meaning it remains active in the bloodstream for an extended period, allowing for more consistent physiological effects.

Vitamin K2 (MK-7) plays a critical role in directing calcium to the right places in the body. It activates proteins that help incorporate calcium into bones and teeth while preventing its accumulation in soft tissues, such as blood vessels. This dual action supports bone density and may reduce the risk of arterial calcification, promoting cardiovascular health. Research also suggests potential benefits for reducing inflammation and supporting cellular function.

When consumed, MK-7 requires dietary fat for optimal absorption due to its fat-soluble nature. It is generally well-tolerated, though individuals on anticoagulant medications should consult a healthcare provider before use, as it can interact with blood-thinning drugs. Regular intake through diet or supplements is recommended to maintain adequate levels, particularly for those with limited consumption of fermented foods.