Vitamin K2 is the most bioavailable and bioactive form of vitamin K, an essential fat-soluble nutrient that plays an important role in bone health, cardiovascular health and blood clotting.  It is produced in the intestine through bacterial fermentation, but in minimal quantities, so supplementation is essential. This vitamin can also be found in foods such as: fermented products (e.g. natto, a Japanese food based on fermented soya), aged cheeses, egg yolk, liver, among others. 

Its main benefits are: 

• - Bone health: Vitamin K2 activates osteocalcin, an essential protein for fixing calcium in bones and teeth. It prevents diseases such as osteoporosis by helping to maintain bone density.
• - Cardiovascular health: Vitamin K2 activates the MGP (Matrix Gla Protein) protein, which inhibits the deposition of calcium in the arteries, preventing arterial calcification and cardiovascular diseases. It also helps to improve the elasticity of blood vessels.
• - Prevention of metabolic diseases: Studies suggest that vitamin K2 may play a role in reducing the risk of type 2 diabetes by improving insulin sensitivity.
• - Dental health: This vitamin contributes to the mineralisation of teeth and can help prevent cavities.
• - Blood clotting: Vitamin K2 also participates in the clotting process, activating proteins responsible for clot formation.