Vitamin b12 Benefits Vitamin B12 is a water soluble vitamin of the B complex group, which is also referred to as Cyanacobalamine.
This is attributed tpo the presence of cobalt in it. Vitamin B12 is seen to be present in plant foods, such as seaweeds, fermented soya products and algae (spirulina), though the bioavailability is less. Eggs, dairy products and meat are good sources of vitamin B12. Vitamin B12 is essential for the functioning of the nerves.
Deficiency results in neurological damage, which is irreversible. Degeneration of the nerve fibers are seen to occur.
Benefits of vitamin B12 involve the prevention of anaemia. Growth and development in children requires the presence of vitamin B12.
Vitamin B12 helps in the synthesis of red blood cells. DNA synthesis during cell division calls for the presence of vitamin B12. Cell division in the bone marrow requires vitamin B12, absence of which results in anaemia. This is characterised by the presence of abnormal cells, referred to as megaloblasts. In megaloblastic anaemia, the size of the red blood cells is large. The cell cytoplasm and nucleus ratio is raised. Typical symptoms of B12 associated anaemia are breathlessness, menstrual disorders, listlessness, palor, reduced immunity, sore tongue and fatigue.
Vitamin B12 benefits the nervous system as it is essential for the synthesis of fatty acids, which play a vital role in the maintenance of the myelin sheath. The myelin sheath is the covering around the neuron. About 2 to 5 mg of cobalamine is stored in the body. An intrinsic factor is secreted by the glyco proteins in the stomach, which aids in the absorption of intestinal B12. Inability to produce the intrinsic factor, results in pernicious anaemia. Vitamin B12 is achieved by enterohepatic circulation.
This refers to the excretion of vitamin B12 in the bile, which is later reabsorbed. Vegetarians derive a poor supply of vitamin B12, thereby meeting the requirements from reabsorption.
Significant amount of vitamin B 12 is seen to occur in spirulina tablets and seaweed, nori. Boiling of milk reduces the vitamin B12 levels. Fortification of foods with vitamin B12 is done and some of the fortified products are textured vegetable protein, vegetable stock, burger mixes, breakfast cereals, soya milk, yeast extract and margarine. The Reference Nutrient Intake (RNI) of vitamin B12 for infants range from 0.3 to 0.4 micrograms. About 2 micrograms is required by lactating women. A cup each of milk and raisin bran or a hard boiled egg with a chicken breast, supply a day's requirement of vitamin B12. |
