| Summary: | Vitamin K is a fat-soluble vitamin that plays a significant role in blood coagulation and controlling excessive bleeding. Moreover, this vitamin contributes to calcium metabolism, controlling oxidative stress, and inflammatory reactions. The deficiency of vitamin K results in adverse side effects including internal and external hemorrhage (including newborns), weakened bones, and delayed coagulation period. However, the risk of vitamin K deficiency can be mitigated by adequate intake of vitamin K (in forms of phylloquinone, menaquinones, and menadione) via natural sources such as leafy vegetables and animal products, as well as external supplementation. Nevertheless, the proper administration of vitamin K for the patients receiving warfarin and non-vitamin K antagonist oral anticoagulants (NOACs) is essential to reverse the antagonist reaction between these compounds. Hence, the suitable amount and method of vitamin K intake for maximizing vitamin K’s absorption rate will be further discussed. To preserve the quality of vitamin K, especially when it is synthetically manufactured, its stability under processing and storage should be explored. This chapter focuses on the effect on deficiency, stability, consumption methods, nutrition regulation, and future trends of vitamin K, with an emphasis on its chemistry, sources, metabolism, functionality, and benefits. This will enable an overall view for a better understanding of vitamin K intake and improvement of vitamin K production on an industrial scale for better absorption and utilization of this bioactive compound. © Springer Nature Switzerland AG 2023.
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