Vitamin B12, also called "cobalamin," is one of the eight water-soluble vitamins that play a key role in the metabolism of every cell in the human body, and is especially important in the normal functioning of the brain and nervous system, and the formation of red blood cells.
Only bacteria have the enzymes needed for their synthesis. No fungi, plants, or animals can make vitamin B12. However, animal tissues significantly store vitamin B12, which is made from bacteria that they have consumed. This is the reason that meat, poultry, eggs, fish, and dairy foods are recommended sources of B12 in people's diets. Those of us who follow a vegan diet (no animal foods) are often told we must eat animal foods or risk developing deficiency of this essential vitamin.
Fortunately, we live in a world naturally populated with trillions of B12-producing bacteria. Plus our mouth and large intestine are very large reservoirs of B12-synthesizing bacteria. The various sources of bacteria in our environments supply sufficient amounts for most people, and as a result, actual cases of vitamin B12 deficiency disease due to lack of sufficient oral intake are very rare.
There Are 4 Common Forms of B12
Three natural forms of vitamin B12 are commercially available: methylcobalamin (MeCbl), adenosylcobalamin (AdCbl), and hydroxycobalamin (OHCbl), all of which have been shown in clinical studies to improve the vitamin B12 status of an individuals. Because these three forms are biologically identical to those found in our tissues, they would seem to be preferred.
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