VITAMIN K2
The bones give thanks and the body retains its well-being
In the 1930s, Henrick Dam, a Danish researcher, hypothesized the existence of a "special substance," which he called Vitamin K, capable of preventing undesirable hemorrhagingthat occurred in chickens fed a low-fat, grain-based diet: "K" is the initial of the German word koagulation, which means precisely "coagulation."
Today we know that this vitamin, which is fat-soluble, is absorbed by the intestine onlyif the diet is varied and balanced in its components, and thus also containsa fair amount of lipids.
Vitamin K also plays an essential role in humans. It contributes to normal blood clotting, allowing the production of factors necessary for this physiological process, which is essential for our life.
But not only that! It coordinates the movement of calcium in the body from tissues where it might be harmful to those where it is valuable, and this mineral certainly benefits the bones, which it helps to keep in good condition, well-structured and strong, particularly when time passes and you are no longer very young.
K1 and K2: together is better!
Green leafy vegetables, such as Swiss chard, broccoli, spinach and lettuce, are the main food source of Vitamin K1, the one most found in the Western diet. In contrast, "natto," a traditional Japanese food made from fermented soy beans, is rich in Vitamin K2, while eggs, cheese and liver contain small amounts. The intestinal bacterial flora, if kept in proper balance, produces Vitamin K2.
Erbamea offers VITAMIN K2 tablets, based on Vitamin K2 produced by bacterial fermentation of chickpea flour. A supplement also suitable for vegans, which combined with proper nutrition can be useful when following controlled dietary regimens or as age advances.
But not only that! It coordinates the movement of calcium in the body from tissues where it might be harmful to those where it is valuable, and this mineral certainly benefits the bones, which it helps to keep in good condition, well-structured and strong, particularly when time passes and you are no longer very young.
K1 and K2: together is better!
Green leafy vegetables, such as Swiss chard, broccoli, spinach and lettuce, are the main food source of Vitamin K1, the one most found in the Western diet. In contrast, "natto," a traditional Japanese food made from fermented soy beans, is rich in Vitamin K2, while eggs, cheese and liver contain small amounts. The intestinal bacterial flora, if kept in proper balance, produces Vitamin K2.
Erbamea offers VITAMIN K2 tablets, based on Vitamin K2 produced by bacterial fermentation of chickpea flour. A supplement also suitable for vegans, which combined with proper nutrition can be useful when following controlled dietary regimens or as age advances.
Tablets
60 tablets in blister
Recommended price 20,00 €
Contains: Vitamin K2 (menaquinone-7), obtained from bacterial fermentation of chickpea flour, 100 μg in each tablet (133.3% RNV).
How to use: take 1 or 2 tablets daily, with meals, with a little water.
60 tablets in blister
Recommended price 20,00 €
Contains: Vitamin K2 (menaquinone-7), obtained from bacterial fermentation of chickpea flour, 100 μg in each tablet (133.3% RNV).
How to use: take 1 or 2 tablets daily, with meals, with a little water.
| Characterizing ingredients | Average values for maximum recommended daily dose of 2 tablets |
| Vitamin K2 | 200 μg (267% RNV) |
RNV: Reference daily nutritional values (adults) according to EU Regulation 1169/2011.
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