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Related Experiment Video

Updated: Jul 10, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

Vitamin B12 sources and bioavailability.

Fumio Watanabe¹

¹School of Agricultural, Biological and Environmental Sciences, Faculty of Agriculture, Tottori University, 4-101 Koyama-Minami, Tottori 680-8553, Japan. watanabe@muses.tottori-u.ac.jp

Experimental Biology and Medicine (Maywood, N.J.)

|October 26, 2007

Summary

Dietary vitamin B12 absorption varies by source; animal products like meat and fish offer moderate bioavailability, while eggs are poorly absorbed. Fortified cereals and specific seaweeds are valuable alternatives, especially for vegans.

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Last Updated: Jul 10, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability

Published on: April 28, 2022

Area of Science:

Nutritional Science
Biochemistry

Background:

Vitamin B12 is primarily found in animal-derived foods.
Intestinal absorption of vitamin B12 is limited by saturation of the intrinsic factor system.
Bioavailability varies significantly among different food sources.

Purpose of the Study:

To evaluate the bioavailability of vitamin B12 from various dietary sources.
To identify reliable vitamin B12 sources for different populations, including vegans.

Main Methods:

Review of existing literature on vitamin B12 bioavailability.
Analysis of vitamin B12 content and absorption rates in different foods (meat, fish, eggs, algae, fortified cereals).

Main Results:

Vitamin B12 bioavailability from fish, sheep, and chicken meat ranged from 42% to 89%.
Egg vitamin B12 absorption is less than 9%.
Dried lavers (nori) contain substantial vitamin B12, while most blue-green algae contain inactive pseudovitamin B12.

Conclusions:

Dietary vitamin B12 bioavailability is source-dependent.
Fortified cereals and specific seaweeds are recommended as reliable vitamin B12 sources, particularly for vegans and the elderly.
Further development of vitamin B12-enriched vegetables is underway.