Biologically Active Vitamin B12 Compounds in Foods for Preventing Deficiency among Vegetarians and Elderly Subjects

• Published in: Journal of agricultural and food chemistry Vol. 61; no. 28; pp. 6769 - 6775
• Main Authors: Watanabe, Fumio, Yabuta, Yukinori, Tanioka, Yuri, Bito, Tomohiro
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 17.07.2013
• Subjects: Agaricales - chemistry; Aged; bioactive properties; Biological and medical sciences; cooking; Corrinoids - administration & dosage; Cyanobacteria; Cyanobacteria - chemistry; Diet; Diet, Vegetarian - adverse effects; dietary nutrient sources; eggs; elderly; fish; Food; Food Handling; Food industries; Food, Fortified; Fundamental and applied biological sciences. Psychology; Hot Temperature; Humans; Intestinal Absorption; Intrinsic Factor; meat; milk; mushrooms; plant-based foods; shellfish; Shellfish - analysis; vegetarian diet; Vitamin B 12 - analogs & derivatives; Vitamin B 12 - analysis; Vitamin B 12 - pharmacokinetics; Vitamin B 12 Deficiency - etiology; Vitamin B 12 Deficiency - prevention & control; vitamin B12; cobalamin; vitamin B12 deficiency; inactive corrinoids; bioactive vitamin B12; vitamin B12 food sources; Human; food sources; vitamin B; deficiency; B-Vitamins; bioactive vitamin B; Elderly; Cyanocobalamin; Food

The usual dietary sources of vitamin B12 are animal-source based foods, including meat, milk, eggs, fish, and shellfish, although a few plant-based foods such as certain types of dried lavers (nori) and mushrooms contain substantial and considerable amounts of vitamin B12, respectively. Unexpectedly...