{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T16:11:46Z","timestamp":1791216706962,"version":"4.1.0"},"reference-count":63,"publisher":"Frontiers Media SA","issue":"10","license":[{"start":{"date-parts":[[2007,11,1]],"date-time":"2007-11-01T00:00:00Z","timestamp":1193875200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Exp Biol Med (Maywood)"],"published-print":{"date-parts":[[2007,11]]},"abstract":"\n The usual dietary sources of vitamin B\n 12<\/jats:sub>\n are animal foods, meat, milk, egg, fish, and shellfish. As the intrinsic factor-mediated intestinal absorption system is estimated to be saturated at about 1.5\u20132.0 \u03bcg per meal under physiologic conditions, vitamin B\n 12<\/jats:sub>\n bioavailability significantly decreases with increasing intake of vitamin B\n 12<\/jats:sub>\n per meal. The bioavailability of vitamin B\n 12<\/jats:sub>\n in healthy humans from fish meat, sheep meat, and chicken meat averaged 42%, 56%\u201389%, and 61%\u201366%, respectively. Vitamin B\n 12<\/jats:sub>\n in eggs seems to be poorly absorbed (< 9%) relative to other animal food products. In the Dietary Reference Intakes in the United States and Japan, it is assumed that 50% of dietary vitamin B\n 12<\/jats:sub>\n is absorbed by healthy adults with normal gastro-intestinal function. Some plant foods, dried green and purple lavers (nori) contain substantial amounts of vitamin B\n 12<\/jats:sub>\n , although other edible algae contained none or only traces of vitamin B\n 12<\/jats:sub>\n . Most of the edible blue-green algae (cyanobacteria) used for human supplements predominately contain pseudovitamin B\n 12<\/jats:sub>\n , which is inactive in humans. The edible cyanobacteria are not suitable for use as vitamin B\n 12<\/jats:sub>\n sources, especially in vegans. Fortified breakfast cereals are a particularly valuable source of vitamin B\n 12<\/jats:sub>\n for vegans and elderly people. Production of some vitamin B\n 12<\/jats:sub>\n -enriched vegetables is also being devised.\n <\/jats:p>","DOI":"10.3181\/0703-mr-67","type":"journal-article","created":{"date-parts":[[2008,5,12]],"date-time":"2008-05-12T19:11:21Z","timestamp":1210619481000},"page":"1266-1274","source":"Crossref","is-referenced-by-count":470,"title":["Vitamin B\n 12<\/sub>\n Sources and Bioavailability"],"prefix":"10.3389","volume":"232","author":[{"given":"Fumio","family":"Watanabe","sequence":"first","affiliation":[{"name":"School of Agricultural, Biological and Environmental Sciences, Faculty of Agriculture, Tottori University, Tottori 680-8553, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2016,11,26]]},"reference":[{"key":"bibr-R3","doi-asserted-by":"publisher","DOI":"10.3177\/jnsv.48.325"},{"key":"bibr-R4","doi-asserted-by":"publisher","DOI":"10.1016\/S0021-9258(18)46968-2"},{"key":"bibr-R5","unstructured":"Fenton WA, Hack AM, Willard HF, Gertler A, Rosenberg LE. Purification and properties of methylmalonyl coenzyme A mutase from human liver. Arch Biochem 228:323\u2013329, 1982."},{"key":"bibr-R6","doi-asserted-by":"crossref","unstructured":"Russell-Jones GJ, Aplers DH. Vitamin B\n 12\n transporters. Pharm Biotechnol 12:493\u2013520, 1999.","DOI":"10.1007\/0-306-46812-3_17"},{"key":"bibr-R8","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/50.4.718"},{"key":"bibr-R9","doi-asserted-by":"publisher","DOI":"10.1146\/annurev.nutr.19.1.357"},{"key":"bibr-R11","doi-asserted-by":"publisher","DOI":"10.1046\/j.1532-5415.2002.50020.x"},{"key":"bibr-R12","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/83.1.52"},{"key":"bibr-R14","doi-asserted-by":"crossref","unstructured":"Casey PJ, Speckman KR, Ebert FJ, Hobbs WE. Radioisotope dilution technique for determination of vitamin B\n 12\n in foods. J Assoc Off Anal Chem 65:85\u201388, 1982.","DOI":"10.1093\/jaoac\/65.1.85"},{"key":"bibr-R15","doi-asserted-by":"publisher","DOI":"10.3109\/00365519409088430"},{"key":"bibr-R16","doi-asserted-by":"publisher","DOI":"10.1021\/jf970807j"},{"key":"bibr-R19","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1982.tb12883.x"},{"key":"bibr-R20","doi-asserted-by":"publisher","DOI":"10.1021\/jf970670x"},{"key":"bibr-R21","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/18.3.176"},{"key":"bibr-R23","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/31.5.825"},{"key":"bibr-R24","doi-asserted-by":"crossref","unstructured":"Fedosov SN, Petersen TE, Nex\u00f8 E. Transcobalamin form cow milk: isolation and physicochemical properties. Biochim Biophys Acta 292: 113\u2013119, 1996.","DOI":"10.1016\/0167-4838(95)00173-5"},{"key":"bibr-R25","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/131.2.291"},{"key":"bibr-R26","unstructured":"Watanabe F, Katsura H, Abe K, Nakano Y. Effect of light-induced riboflavin degradation on the loss of cobalamin in milk. J Home Econ Jpn 51:231\u2013234, 2000."},{"key":"bibr-R27","doi-asserted-by":"publisher","DOI":"10.1016\/0958-6946(94)90066-3"},{"key":"bibr-R28","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(02)00146-2"},{"key":"bibr-R29","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(97)76230-1"},{"key":"bibr-R30","doi-asserted-by":"crossref","unstructured":"Squires MW, Naber EC. Vitamin profiles of eggs as indicators of nutritional status in the laying hen: vitamin B\n 12\n study. Poul Sci 71:275\u2013282, 1992.","DOI":"10.3382\/ps.0712075"},{"key":"bibr-R31","doi-asserted-by":"publisher","DOI":"10.3181\/00379727-149-38940"},{"key":"bibr-R32","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2141.1976.tb03537.x"},{"key":"bibr-R34","doi-asserted-by":"publisher","DOI":"10.1080\/09637480020027000-3-6"},{"key":"bibr-R35","doi-asserted-by":"publisher","DOI":"10.3177\/jnsv.49.149"},{"key":"bibr-R36","unstructured":"Nishioka M, Kanosue F, Tanioka Y, Miyamoto E, Watanabe F. Characterization of vitamin B\n 12\n in skipjack meats and loss of the vitamin from the fish meats by various cooking conditions. Vitamins (Japanese) 80:507\u2013511, 2006."},{"key":"bibr-R37","doi-asserted-by":"publisher","DOI":"10.1080\/10826070601034170"},{"key":"bibr-R38","doi-asserted-by":"publisher","DOI":"10.3181\/00379727-167-41201"},{"key":"bibr-R41","unstructured":"Areekul S, Boonyananta C, Matrakul D, Chantachum Y. Determination of vitamin B\n 12\n in fish sauce in Thailand. 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