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Due to this, vegetarians are at risk to develop a vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    deficiency and it is recommended that they consume fortified food. Vitamin B\n                    <jats:sub>12<\/jats:sub>\n                    behaves differently to most vitamins of the B complex in several aspects, e.g. it is more stable, has a very specific mechanism of absorption and is stored in large amounts in the organism. This review summarises all its biological aspects (including its structure and natural sources as well as its stability in food, pharmacokinetics and physiological function) as well as causes, symptoms, diagnosis (with a summary of analytical methods for its measurement), prevention and treatment of its deficiency, and its pharmacological use and potential toxicity.\n                  <\/jats:p>","DOI":"10.1017\/s0954422424000210","type":"journal-article","created":{"date-parts":[[2024,10,8]],"date-time":"2024-10-08T04:14:59Z","timestamp":1728360899000},"page":"338-370","update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":32,"title":["Biological properties of vitamin B\n                    <sub>12<\/sub>"],"prefix":"10.1017","volume":"38","author":[{"given":"Monika","family":"Moravcov\u00e1","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tom\u00e1\u0161","family":"Siatka","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lenka Kujovsk\u00e1","family":"Kr\u010dmov\u00e1","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kate\u0159ina","family":"Matou\u0161ov\u00e1","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6076-6900","authenticated-orcid":false,"given":"P\u0159emysl","family":"Mlad\u011bnka","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2024,10,8]]},"reference":[{"key":"S0954422424000210_ref537","doi-asserted-by":"publisher","DOI":"10.1186\/s12934-022-01773-w"},{"key":"S0954422424000210_ref353","doi-asserted-by":"publisher","DOI":"10.1016\/j.nutres.2021.04.005"},{"key":"S0954422424000210_ref271","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2007.01.007"},{"key":"S0954422424000210_ref497","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-017-8616-7"},{"key":"S0954422424000210_ref302","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2013.05.017"},{"key":"S0954422424000210_ref342","doi-asserted-by":"publisher","DOI":"10.3945\/ajcn.113.071365"},{"key":"S0954422424000210_ref565","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/131.4.1331S"},{"key":"S0954422424000210_ref179","doi-asserted-by":"publisher","DOI":"10.1111\/ele.12615"},{"key":"S0954422424000210_ref23","doi-asserted-by":"publisher","DOI":"10.1016\/j.cub.2019.11.049"},{"key":"S0954422424000210_ref645","doi-asserted-by":"publisher","DOI":"10.1038\/ejcn.2015.231"},{"key":"S0954422424000210_ref184","doi-asserted-by":"publisher","DOI":"10.3390\/nu6051861"},{"key":"S0954422424000210_ref482","doi-asserted-by":"publisher","DOI":"10.1002\/btpr.3011"},{"key":"S0954422424000210_ref661","doi-asserted-by":"publisher","DOI":"10.1002\/14651858.CD004514.pub2"},{"key":"S0954422424000210_ref717","unstructured":"717. 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