Vitamin B12 or cobalamin is a very complex chemical compound. Cobalamin is referring to the group of cobalt containing vitamer compound, this include cyanocobalamin, hydroxocobalamin, 5-deoxyadenosylcobalamin and methylcobalamin.
This vitamin required for the normal development of red blood cells, and a deficiency it causes acute pernicious anemia and a variety of other disorders. The exact requirement of Vitamin B-12 is yet unknown, since some B12 is synthesized by bacteria in the intestine. The organs of animals are excellent sources of Vitamin B12 and the muscles of warm-blooded animals and fish are good sources.
Vitamin B12 deficiency is commonly asymptomatic, but can also present as anemia characterized by enlarged blood corpuscle, so called megaloblastic anemia. However in serious case deficiency can potentially cause severe and irreversible damage to the nervous system.
Since body stores of vitamin B12 are adequate for up to five years, deficiency is generally the result of failure to absorb it. In older people, is also caused by inadequate intake of impaired absorption.
Megaloblastic anemia, Crohn's disease and other intestinal disorders are the most frequent causes of vitamin B12 deficiency.
Symptoms are attributable primarily to anemia, although glossitis, jaundice, and splenomegaly may be present. Vitamin B12 deficiency may cause decreased vibratory and positional sense, ataxia, paresthesias, confusion.
Apart from anemia due to vitamin B12 deficiency, the neurologic symptom of vitamin B12 deficiency include numbness and tingling of the arms and more commonly the legs, difficulty walking, memory loss, disorientation and dementia with or without mood changes.
Neurological or psychiatric symptoms occurs in about 40% of patents with vitamin B12 deficiency, in association with progressive damage to the spinal cord, peripheral nerves and cerebrum.
Vitamin B12 Deficiency
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
November 17, 2011
The Most Popular Posts
-
Muffin The derivation of the word muffin comes from the French word moufflet which is often times applied to bread and means soft. The tw...
-
Theophylline in Natural Sources: Stimulant and Health Benefits in Cocoa, Tea, Guarana, and Kola NutsTheophylline is naturally present in cocoa beans, with Criollo cocoa beans containing up to 3.7 mg/g, making them a significant source of th...
-
Crude fat refers to the crude mixture of fat-soluble material present in a sample, encompassing a range of lipid materials including triglyc...
-
Derived from plants, flavonoid compounds are natural components present in various plant parts, playing essential roles in the growth and de...
-
Processed and mass-produced foods frequently incorporate food additives, which are substances added primarily for technical purposes. These ...