Vitamin K2 (MK-7)

A form of vitamin K produced by fermentation bacteria (Bacillus subtilis natto, kefir bacteria). Distinct from vitamin K1 (phylloquinone) from green vegetables. Plays a key role in activating osteocalcin, a protein that fixes calcium onto the bone matrix and prevents it from depositing in arteries. The vitamin D + vitamin K2 synergy for bone health is well documented: vitamin D increases calcium absorption, K2 directs its deposition towards bones rather than blood vessels. Present in natto (very concentrated), kefir and some fermented cheeses.