Feature image from BLUEBERRY BLONDE
When Vitamin K was discovered it received the letter K because of its ability to affect clotting in the blood. Its discovery was reported in a German journal, in which it was designated as the Koagulation Vitamin. In English this compound was translated to the Coagulation Vitamin.
Vitamin K is a fat soluble vitamin that plays a critical role in blood clotting. It regulates blood calcium levels and activates proteins involved in bone health. Deficiencies of Vitamin K can result in anemia, bruising, bleeding from the gums and nose (we’ve all been there!) and a heavy menstruation in women.
Sources of Vitamin K
Dark leafy Greens – Vitamin K is abundant in dark, leafy, high value greens such as Kale, Spinach, Collards, Brussels sprouts, Broccoli, Dandelion leaves or tea, Parsley and Lettuce. Lots of these greens are easy to grow or cheap to buy making them the perfect natural vitamin K source.
Dark Berries – Berries are also a great source of Vitamin K, particularly in such berries as blue berries, black berries, mulberries and cranberries. These are not a easy to grow at home and are generally a bit more expensive to purchase than leafy greens. Dried or frozen berries might be a better choice than fresh, depending on the season.
Vitamin K as a treatment for ITP
While there is no scientific data directly connecting Vitamin K to the treatment or prevention of itp, Vitamin K is still the best vitamin for your blood health. In a survey conducted by the Platelet Disorder Support Association of American a number of patients who took Vitamin K felt it helped their platelet count and their bleeding symptoms.