Vitamin B12

Historical significance:

Vitamin B12 was first isolated in 1926 when researchers discovered that a liver extract could cure pernicious anemia—a previously fatal disease. However, the actual chemical structure of vitamin B12 (cobalamin) was not fully elucidated until 1956. This breakthrough led to the development of synthetic forms and marked a milestone in medical and nutritional research.

Physical properties:

Vitamin B12 is a water-soluble vitamin from the cobalamin group. It contains cobalt as a central element in its structure—hence the name.

It is the largest and most complex of all vitamins. The body cannot produce it on its own and relies on intake from animal sources or supplements. It is absorbed in the small intestine, but requires the so-called “intrinsic factor,” a protein from the stomach.

Contents and properties:

Important sources:

• Meat and organ meats (especially liver)
• Fish and seafood
• Eggs
• Milk and dairy products
• Fortified plant-based products (e.g., plant-based milk, nutritional yeast flakes)
• Dietary supplement

Interesting facts:

• Also known as the “energy vitamin”
• Essential for blood formation, nerve function, and cell division
• A deficiency can lead to fatigue, memory problems, and nerve damage
• The body stores B12 in the liver—a deficiency often only appears after several years
• Especially important for vegans and older adults, as absorption may be limited

Traditional uses:

Vitamin B12 is considered a key vitamin for energy, focus, and vitality in modern health care. In holistic and naturopathic practice, it is traditionally used to strengthen the nervous system, improve energy levels, and support cognitive processes.