Vitamin K was discovered in the mid-20th century. In the 1930s, a substance was identified in certain plant-based foods that was essential for the coagulation of blood in animals. This substance was later named vitamin K and was recognized as an essential nutrient for human health.
Vitamin K is well understood for its role in blood clotting and the maintenance of healthy bones. It can be obtained from certain foods and also produced by bacteria in the gut. It is widely used in the prevention and treatment of vitamin K deficiency and is considered an important component of a balanced diet. The discovery of vitamin K and its importance in human nutrition was a significant milestone in the field of nutrition science.