The bacterial and animal-derived form of vitamin K with superior tissue storage and targeted health effects.
Menaquinone is vitamin K2, the form produced by bacteria and found in fermented foods and animal products, with longer tissue retention than K1.
Menaquinone encompasses a series of compounds (MK-4 through MK-14) produced by bacterial fermentation and found in fermented foods and animal products. These forms have a longer half-life in tissues compared to phylloquinone, allowing them to accumulate and exert prolonged biological effects. MK-7, derived from natto (fermented soybeans), is particularly well-studied for its superior bioavailability and bone and vascular health benefits. Some menaquinones are synthesized by intestinal bacteria, though the amount varies significantly based on microbiota composition and antibiotic use. Unlike K1 which concentrates in the liver for clotting functions, K2 distributes to peripheral tissues including bone and blood vessel walls. Research suggests K2 may offer additional benefits beyond basic coagulation, particularly for bone density and cardiovascular calcification prevention.
Supports blood clotting while distributing to peripheral tissues for targeted benefits in bone and vascular health.
Include fermented foods like sauerkraut or natto 2-3 times weekly for K2 sources. Choose grass-fed dairy products when possible, as they contain more K2. While K2 supplementation is available, most people benefit from food sources combined with adequate K1 intake.
Menaquinone (K2) from fermented foods and animal products provides superior tissue storage and targeted health benefits.
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