The fat-soluble vitamin K is essential for the functioning of several proteins involved in blood clotting (1). There are two naturally occurring forms of vitamin K: vitamin K1 (phylloquinone) is synthesized by plants; Vitamin K2 forms (menaquinones) can be found mainly in dairy products and are also produced to a minor extent by bacteria in the digestive tract of animals (2).

Next to its classical role in blood clotting, several potential health benefits are described for vitamin K. There is increasing scientific evidence that different forms of vitamin K have varying and accentuated impacts on disease risk reduction.