Quantification of vitamin K (phylloquinone and menaquinones 4-10) in various shellfish.

ABSTRACT: Vitamin K exists naturally in foods as phylloquinone (vitamin K₁, PK) and as a range of menaquinones (vitamin K₂, MK). There is scarce information on the occurrence and distribution of PK and MK in dietary sources, particularly in seafood. This study aimed to comprehensively analyse the contents of vitamin K_1, dihydro-K₁, and MK-4 to MK-10 in various species, tissue types and processing degrees of shellfish. Additionally, seasonal differences in the vitamin K content of blue mussels (Mytilus edulis) were explored. Most shellfish products had low contents of total vitamin K (< 10 µg/100 g). The highest content of total vitamin K was found in the hepatopancreas of snow crab (170 µg/100 g), the brown meat of brown crab (35 µg/100 g), pre-pack

SUBMITTER: Moxness Reksten A 

PROVIDER: S-EPMC12011545 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature