Edward A. Doisy, an American biochemist, was born on this date in 1839. He is known for working with Henrik Dam to discover and study Vitamin K. 10 facts about vitamin K:
It was first discovered when Henrik Dam and his team were studying cholesterol deficiency in Chickens in 192. They noticed that the chickens fed a cholesterol free diet started bleeding from their tag sites and even developed haemorrhages. Adding pure cholesterol to the feed didn’t help, so the team guessed there must be another associated compound.
They managed to extract this compound from cholesterol and called it the coagulation vitamin. As they were German speakers, the word they used was Koagulationsvitamin, which is why the compound ended up with the name vitamin K.
Edward A. Doisy’s contribution was to discover the structure and chemical make up of the vitamin. Dam and Doisy shared the 1943 Nobel Prize for medicine for their work on vitamin K1 and K2 published in 1939.
The precise function of vitamin K was not discovered until 1974, when prothrombin, a blood coagulation protein, was found to be dependent on vitamin K.
So we need it because it helps blood coagulate, or clot, properly. It is also important for bone health as it helps the body use Calcium.
People who have higher levels of vitamin K have greater bone density, while low levels of vitamin K have been found in those with osteoporosis.
Our gut bacteria can make vitamin K, so it’s relatively unusual to have a deficiency in it. Sometimes taking antibiotics can kill these bacteria and lead to a mild deficiency, mostly in people with low levels to start with.
Also a balanced diet helps. Foods vitamin K is found in include beef liver, vegetable oils, cereal grains, Broccoli, kale, Spinach, Cabbage, Asparagus, and dark green Lettuce.
Adults need approximately 1 microgram a day of vitamin K for each kilogram of their body weight. Any excess vitamin K is stored in the liver for future use.
Freezing foods can destroy vitamin K, but heating does not affect it.
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