Vitamin K2 (menaquinones) is a trace lipid soluble vitamin produced by beneficial gut microbiota in the human body. It is a derivative of the naphthoquinone group with chlorophyloquinone biological activity and is one of the indispensable and important vitamins in the human body.
There are 14 forms of vitamin K2, which are usually represented by the English alphabet MK, namely MK-4, MK-7, MK-8, MK-9, etc. The most common ones are synthetic MK-4 and natural MK-7, which play an important role in bone health and cardiovascular health.
The activity of vitamin K2 is related to the length of the side chain. The longer the side chain, the better its absorption, higher its biological activity, and longer its presence in the blood. Among them, vitamin K2-7 (also known as MK-7) is the most unique member of the vitamin K2 family, which has been proven to have the highest bioavailability and a longer half-life in the blood after oral intake, enabling it to exert its benefits over a longer period of time.
Vitamin K2 structural formula
The safety benefits of vitamin K2 have long been recognized by various countries, and its safety has been recognized by multiple countries and institutions such as the FDA and the European Union. At present, many countries and regions have widely used vitamin K2 as a food additive or nutritional supplement.
The function and safety of vitamin K2-7 have been certified and approved by the US FDA. According to WHO statistics, vitamin K2, especially the long-chain vitamin K2 in the form of vitamin K2-7, is recognized as a high-quality natural vitamin K2. In 2008, the European Food Safety Authority (EFSA) published positive scientific opinions on the use of vitamin K2-7 extracted from natto as a dietary supplement and food additive. In 2009, the European Food Safety Commission provided a positive evaluation of vitamin K2's claims to reduce bone loss and improve bone integrity, and vitamin K2-7 from natto sources has been approved as a new resource food. In 2016, China also officially approved vitamin K2 (fermentation method) as a Food fortification supplement to be included in the national Food fortification catalogue.