Fermented vegetables and fruits as vitamin B12 sources: An overview

• DOI: 10.47836/ifrj.30.5.02
• Publication Date: 2023-10-24T03:38:18Z
• Authors: Gabriela Niemeyer...; Thiago Francisco ...; Guilherme Cassão ...; Rosane da Silva R...; Frabrizio Da Fons...
• Keywords: Nutraceutical; Fortified Food

There is a trend towards the consumption of plant foods, especially from public that aims to reduce meat consumption. Plant-based food diets may have low source vitamin B12 as plants do not produce them. A possible alternative mitigate this fermented vegetables and fruits. Therefore, we aimed provide an overview work being done with fruits, show evidence it obtain necessary daily amount for human health maintenance. Vitamin B12, also known cobalamin, acts cofactor enzyme methionine synthase methylmalonylCoA mutase in eukaryotes. The dietary reference values adult men women range between 2 4 μg/day; however, requirement increase depending on special recommendations. main causes deficiency are autoimmune conditions (e.g., pernicious anaemia), malabsorption, insufficiency. One commonly adopted measures deal supplementation. It enriched through fermentation. Different materials microorganisms can be used products enhance traditional products, such tempeh, concentration final product. bioaccessibility bioavailability fruits important factors considered, demand more studies. intake soy tofu, cheonggukjang was associated cognitive enhancement neuroprotective effects. In addition other non-animal sources deserve great attention algae mushrooms. Since fermentation considerable amounts feasible vitamin.