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Warfarin drug interaction with vitamin K and other foodstuffs

dc.creatorMinighin,Elaine C.
dc.creatorBragança,Kellen P.
dc.creatorAnastácio,Lucilene R.
dc.date2020-06-01
dc.date.accessioned2020-08-05T02:57:49Z
dc.date.available2020-08-05T02:57:49Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300470
dc.identifier.urihttps://revistaschilenas.uchile.cl/handle/2250/150743
dc.descriptionABSTRACT Vitamin K is found in higher concentrations in dark green plant and in vegetable oils. The adequate intake of vitamin K is 90 and 120μg/day for adult elderly men and women, respectively. The main function of vitamin K is to act as an enzymatic cofactor for hepatic prothrombin synthesis, blood coagulation factors, and anticoagulant proteins. Prominent among the many available anticoagulants is warfarin, an antagonist of vitamin K, which exerts its anticoagulant effects by inhibiting the synthesis of vitamin K1 and vitamin KH2. From the beginning of the therapy it is necessary that the patients carry out the monitoring through the prothrombin time and the international normalized ratio. However, it is known that very low intake and/or fluctuations in vitamin K intake are as harmful as high consumption. In addition, other foods can interact with warfarin, despite their content of vitamin K. The aim of this study was to gather information on the drug interaction of warfarin with vitamin K and with dietary supplements and other foods.
dc.formattext/html
dc.languageen
dc.publisherSociedad Chilena de Nutrición, Bromatología y Toxicología
dc.relation10.4067/S0717-75182020000300470
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceRevista chilena de nutrición v.47 n.3 2020
dc.subjectDrug-food interaction
dc.subjectInternational Normalized Ratio
dc.subjectPhylloquinone
dc.subjectSources
dc.subjectWarfarin
dc.titleWarfarin drug interaction with vitamin K and other foodstuffs


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