vitamin K1,

a yellowish, oily, viscous liquid, C31H46O2, occurring in leafy vegetables, rice, bran, hog liver, etc., or obtained esp. from alfalfa or putrefied sardine meat, or synthesized, that promotes blood clotting by increasing the prothrombin content of the blood. Also called phylloquinone, phytonadione.

vitamin K2,

a light-yellow, crystalline solid, C41H56O2, having properties similar to those of vitamin K1.

vitamin K3,


Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

vitamin Hvitamin P
See also:


Related Content