a yellowish, oily, viscous liquid, C31H46O2, occurring in leafy vegetables, rice, bran, hog liver, etc., or obtained especially from alfalfa or putrefied sardine meat, or synthesized, that promotes blood clotting by increasing the prothrombin content of the blood.
Any of several fat-soluble compounds that are found in alfalfa, hog liver, fish meal, and vegetable oils and are essential for the production of normal amounts of prothrombin.antihemorrhagic factor
menadione
[mĕn′ə-dī′ōn′]
n.
A synthetic vitamin K derivative occurring as a yellow crystalline powder and used as a vitamin K supplement.
vitamin K1
n.
A yellow viscous oil found in leafy green vegetables or made synthetically, used by the body to form prothrombin.
vitamin K2
n.
Any of various yellowish crystalline compounds isolated from putrefied fish meal or from various intestinal bacteria and used to stop hemorrhaging.menaquinone
Any of a group of fat-soluble vitamins that are involved in the formation of prothrombin and other clotting factors in the liver and are essential for normal clotting of the blood. (The K is derived from the German word koagulation.) Vitamin K is also involved in bone formation and repair. Two forms occur naturally: vitamin K1, which is synthesized by plants, and vitamin K2, which is mainly synthesized by intestinal bacteria. The other forms are synthetic substances with similar chemical structures.
vitamin K1
The major dietary form of vitamin K that is synthesized in plants and found primarily in green, leafy vegetables such as alfalfa and in vegetable oils. It can be made synthetically and is given orally to treat prothrombin deficiency that results from heparin and other anticoagulant drugs. Also called phylloquinone. Chemical formula:C31H46O2.
vitamin K2
A form of vitamin K that is synthesized by bacteria in the intestine and is also found in fish and other foods. Also called menaquinone. Chemical formula:C41H56O2.
