Vitamin B12

Vitamin B12 is a vitamin that's necessary for the body to make red blood cells and to metabolize every cell in your body. Though it's found in animal products like meat, fish and dairy, it can be difficult for our bodies to absorb this vitamin naturally. That's why supplementation is recommended for those who don't get enough B12 in their diets.


The first discovery of vitamin B12 was made in the early 1900s. It was first isolated from liver and initially identified as a “vitamine.” Vitamin B12 was given its modern name in 1948 by two different scientists, one from the United States and one from Great Britain.

The names cyanocobalamin and hydroxocobalamin are still sometimes used today to describe forms of vitamin B12 that contain extra oxygen atoms on them (the prefix cyano- means “blue”). This is because they look blue when dissolved in water instead of colorless like regular vitamin B12 does.

Vitamin B12 is found naturally in animal foods such as meat, fish and dairy products, but can also be produced by bacterial fermentation (which is where ours comes from.


Vitamin B12 helps keep your blood and nerve cells healthy, and helps make DNA, the genetic material in all of your cells. Vitamin B12 also helps prevent megaloblastic anemia, a blood condition that makes people tired and weak.


Vitamin B12 is not known to cause any side effects. It's unlikely that this vitamin will interact with any medications you're taking or any foods you eat.


In conclusion, Vitamin B12 is an essential nutrient that many people do not get enough of. It has been shown to help with brain health, mood regulation and energy production.

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