**Author details**

Recently, Knapen et al. demonstrated that the intake of MK‐7 fortified yoghurt momentously increased the plasma concentration of MK‐7 from 0.28 to 1.66 ng/ml after 14 weeks of inter‐ vention in postmenopausal women and healthy men of aged 45–65 years from the Limburg, Netherlands [57]. The regular intake of MK‐4 was momentously lowered (29%) cardiovascular problems in hemodialysis patients of Poland. Although lower serum value of MK‐4 in hemodialysis subjects might be due to the less intake of vitamin K2 or probably slow conversion rate of phylloquinone to menaquinones, MK‐4 intake is positively related with the amount of

In Japanese young women, average consumption of vitamin K was adequate 230.2/day and nearly 94% individuals consume adequate intake level of vitamin K. There mean daily in‐ take of MK‐4 and MK‐7 was 16.9 and 57.4 μg/day, respectively. Both menaquinones, *that is,* MK‐4 and MK‐7 contribute almost 30% of the daily requirement of vitamin K in the body

Vitamin K2 is present in numerous in varied concentration of long‐chain menaquinones and their types. Fermented soybean of all region of the world contained abundant concen‐ tration of MK‐7 compared with other menaquinones. Fermentation process is facilitated by action of bacteria which attained the status of generally recognized as safe (GRAS) due to their non‐pathogenicity. However, animal‐based products such as fresh meat of caw, buffa‐ lo, other animals, milk, fish, and egg contained greater amount of MK‐4 contents. Addi‐ tionally, fermented milk‐based products such as cheese, source milk, butter milk, and menophilic fermented milk contained ample amount of long‐chain menaquinones and MK‐ 4 content were limited in these products due to the bacterial action. Some non‐fermented cheese did not contain any form of vitamin K2. During the physiological functioning, MK‐4 is converted in to MK‐7 which is more effective to curtail the vitamin K deficiency–associ‐

Authors are highly thankful to the Higher Education Commission (HEC), Pakistan for providing funds for the research project entitled "Nutritional and biochemical evaluation of vitamin K enriched dietary sources." We are also thankful to the Dr. Leon J Schurger (*Department of Biochemistry, Maastricht University the Netherlands*) for valuable suggestions during my studies regarding the vitamin K. Moreover, special thanks for the generous support

of Pakistan Atomic Energy Commission for providing the facilities.

protein and fat consumed [73].

54 Vitamin K2 - Vital for Health and Wellbeing

[12].

**11. Conclusion**

ated dilemma.

**Acknowledgements**

Muhammad Yasin1\*, Masood Sadiq Butt2 and Aurang Zeb1

\*Address all correspondence to: yasinft\_uaf@yahoo.com

1 Food Science Division, Nuclear Institute for Food and Agriculture (NIFA) Peshawar, Pakistan Atomic Energy Commission, Pakistan

2 National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
