K - MK7 180mcg 30 softgels - Menaquinone vitamin K2 | Jarrow Formulas
Jarrow Formulas MK-7 180mcg 30 softgels is an extract from genetically unmodified (non-GMO) soybeans fermented with Bacillus subtilus natto. MK-7 is concentrated without solvents. MK-7 (Menaquinone-7) is an enhanced bioactive form of vitamin K2, also known as Menaquinones.
MK-7 from Natto is ten times better absorbed than K1 from spinach. MK-7 is responsible for the carboxylation of specific bone proteins needed for building bone. Also, MK-7 promotes cardiovascular health by helping to maintain arterial elasticity.
who can benefit from MK-7?
Although many of the studies with vitamin K2 involved postmenopausal women, anyone seeking optimum cardiovascular health and or stronger bones can benefit from this superior form of vitamin K.
• promotes healthy bone density
• keeps arteries healthy and eleastic
The story of vitamin K began in 1929 when the Danish researcher Henrik Dam discovered its role in coagulation. Vitamin K is integral in the conversion of the amino acid glutamic acid (Glu) into gamma-carboxyglutamate (Gla). Proteins containing Gla are important in coagulation processes. These proteins work together in a complex cascade to create fibrin that strengthens platelets to stop the flow of blood. Almost fifty years later, additional benefits beyond coagulation were discovered about vitamin K.
Vitamin K is a group name for a number of structurally related compounds including phylloquinone (vitamin K1) and menaquinones (K2 vitamins). The synthetic short-chain vitamin K1 is commonly used in food supplements but, recently the natural long-chain menaquinone-7 (MK-7) has also become available as a dietary supplement. The function of all forms of vitamin K is that they serve as a cofactor for the posttranslational carboxylation of certain protein bound glutamate residues, which are converted into gamma- carboxyglutamate (Gla). These Gla residues form calcium-binding sites that are essential for the activity of the proteins in which they are found. The most recognized Gla-containing proteins are the blood coagulation factors II, VII, IX, and X, which are all synthesized in the liver. Gla proteins not related with blood clotting are osteocalcin (synthesized in bone) and matrix Gla protein (mainly synthesized in cartilage and in the vessel wall).
For example, carboxylated matrix Gla protein binds calcium and prevents deposition of calcium in the arteries. Likewise, researchers have confirmed that vitamin K activates matrix Gla protein and promotes arterial health.
Osteocalcin is the most abundant vitamin k-dependent protein in bone. It is synthesized by the bone forming cells known as the osteoclasts and plays an important role in the regular deposition of hydroxyapatite in the bones. The amount of osteocalcin that is not carboxylated [under -carboxylated osteocalcin] is considered a sensitive measure of vitamin K status in bone, with an elevated percentage of under-carboxylated osteocalcin associated with low dietary intakes of vitamin K. As a result, bone health relies heavily on the activation of osteocalcin by vitamin K. Studies show when supplemental vitamin K is given to people with inactive osteocalcin, circulating levels will drop.
Modern scientific evidence has linked low vitamin K intake with a number of health problems. In addition, vitamin K supplements have been shown to help maintain healthy bone density and display a beneficial effect on the elastic properties of the arterial vessel wall.
Superiority of K2
The K2 vitamins the menaquinones, MK-7, MK-8, and MK-9 are present in fermented foods, notably cheese and natto. Natto is a traditional Japanese fermented soybean food, which is produced by growing the MK-7 generating Bacillus natto on the surface of cooked soybean. Natto also happens to be the richest dietary source of vitamin K presently known, almost all of which occurs in the form of MK-7. The higher menaquinones including MK-7 are much more hydrophobic, have longer half-life times; in circulation they are incorporated into low-density lipoproteins. Moreover, MK-7 from Natto is ten times better absorbed than K1 from spinach. While vitamin K1 is primarily absorbed by the liver, MK-7 is absorbed in extra hepatic tissues, such as the arterial wall, pancreas, and testes.
A recent study compared the in vivo properties of two forms of vitamin K: MK-7 and K1. Researchers demonstrated that after oral ingestion, MK-7 is more effective in catalyzing osteocalcin carboxylation in bone. They also noted that K1 declined to its baseline level within several hours, whereas MK-7 remained detectable for at least 4 days. The longer half-life time means MK-7 is available for bone and arterial vessel walls for much longer periods than other forms of vitamin K.
During the last ten years several studies have looked at the relationship between food intake and bone health. The evidence of stronger bones in people eating Natto as well as other studies shows that people generally have an insufficient serum levels of vitamin K2 for optimum bone and arterial health. Furthermore, a long-term population based study was carried out in the Netherlands between 1990 and 2000. After 10 years, the results showed dietary intake of vitamin K2 but, not vitamin K1, promoted optimum cardiovascular health.
Some supplements are suitable for both men and women of all ages as well as children. But other supplements are specifically targeted to the aging woman or man. Another supplement is especially suitable for athletes, regardless of gender.
- 7+ items = -15%
- any 2+ = -2.5%!
- any 3+ = -5%!
- any 4+ = -7.5%!
- any 5+ = -10%!
- any 6+ = -12.5%!
- any 7+ = -15%!
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- a dietary supplement is not a subsitute for a healthy diet ; do not exceed recommended dose
- if you have a medical condition, are pregnant, lactating or trying to conceive, are under age of 18, or are taking medications, consult your health care practitioner before using this product.
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Why is natto a superfood?When you think of Japanese cuisine, fresh, delicate flavours and intricately presented sushi food come to mind. Amidst all this loveliness, gooey, sticky and stinky fermented soybeans seem somewhat out of place.
Called natto, this stinky dish is lesser known in Europe, but some Japanese (sushi) restaurants offer it as part of their menu and some Asian supermarkets stock it as well.
Natto has a long history as a super food. This little-known Eastern health secret has been a staple in the Japanese diet for more than 1,000 years.
Nutritionally, natto does have a lot to offer. A serving provides the same amount of protein as a similar amount of beef, but with fewer calories.
Natto is a fermented soy food with a distinctive, powerful smell that has been described as similar in pungency to fermented ripe cheese. Or worse, like foot odour mixed with paint thinner.
While some love the taste and will eat it on its own, it's often served with condiments such as sliced green onions, wasabi or pickled ginger.
As a dish it often comes wrapped in rice and seaweed. In Japan, many eat natto at breakfast with rice and, sometimes, with mustard, soy sauce, broth, vegetables or a raw egg.
Natto is a food that divides Japan: half of the Japanese population hates it while the other half likes it.
Natto may not sound that appealing if you aren't a fan of funky flavours, but the growing body of research supporting its health benefits certainly is.
optimal cardiovacular health
take 1 softgel once a day with with water or acidic fruit juice with a meal or as directed by a qualified physician
contains per daily serving (1 softgel)
vitamin K2 (menaquinone) 180 mcg (150% RDI)
RDI = Recommended Daily Intake
active ingredient (MK-7/ menaquinone), fillers (non-GMO medium chain triglycerides, olive oil),softgel capsule (bovine gelatin, glycerin, purified water and organic caramel)
keep dry and closed at normal room temperature between 15 - 22°C.
keep out of reach of young children
do not use unsupervised by a qualified physician and do not take together with anticoagulant drugs (such as Warfarin or Sintrom)
contains no familiar allergens (wheat, gluten, soy, lupin, nuts/tree nuts, celery, mustard, sesame seeds, dairy, egg, fish/shellfish or mollusks)