VITAMINS

Below is a comprehensive overview of the vitamins: Vitamin B6, Vitamin B9 (Folate), Vitamin B12, Vitamin C, and Vitamin D. Each section provides details on what the vitamin is, how it’s produced or sourced, and how it’s commonly used in products. This information is drawn from reliable health resources and is intended for educational purposes—consult a healthcare professional for personalized advice.

Vitamin B6

• What is Vitamin B6?

Vitamin B6 is a water-soluble vitamin essential for over 100 enzyme reactions, primarily in protein metabolism. It exists in six forms (vitamers): pyridoxine, pyridoxal, pyridoxamine, and their phosphate esters, with pyridoxal 5’-phosphate (PLP) and pyridoxamine 5’-phosphate (PMP) as the active coenzymes. It supports neurotransmitter synthesis, homocysteine regulation, gluconeogenesis, glycogenolysis, immune function, and hemoglobin formation. Absorption occurs in the jejunum, and status is assessed via plasma PLP levels (adequate at >20 nmol/L). 

• How Vitamin B6 is Produced

Naturally, Vitamin B6 is present in foods like fish, organ meats, potatoes, and fruits, often in glycosylated forms with varying bioavailability. Synthetically, it’s produced as pyridoxine hydrochloride for supplements and fortification, or as PLP in some formulations. Commercial production involves chemical synthesis from precursors, ensuring stability for addition to cereals and other products. 

• How Vitamin B6 is Used in Products

Found naturally in foods like chickpeas, beef liver, tuna, and salmon. Fortified in cereals and added to multivitamins, B-complex supplements (as pyridoxine HCl or PLP), and standalone tablets/capsules/liquids (doses 5-50 mg). About 28-36% of adults use supplements containing it. Bioavailability is ~75% from mixed diets, similar from supplements. 

Vitamin B9 (Folate)

• What is Vitamin B9 (Folate)?

Vitamin B9, or folate, is a water-soluble B vitamin crucial for DNA/RNA synthesis, amino acid metabolism, and cell division. It includes natural food folates (polyglutamates like tetrahydrofolate) and synthetic folic acid (monoglutamate). It converts homocysteine to methionine and supports methylation processes. Absorption involves hydrolysis in the gut; status is measured by serum/erythrocyte folate (>3 ng/mL and >140 ng/mL adequate) or homocysteine levels. 

• How Vitamin B9 (Folate) is Produced

Naturally occurring in leafy greens, legumes, fruits, and fortified grains. Synthetically, folic acid is manufactured via chemical processes for fortification (e.g., 140 mcg/100 g in U.S. grains since 1998) and supplements. 5-Methyltetrahydrofolate (5-MTHF) is produced for some supplements, with equal or higher bioavailability. Colonic bacteria also synthesize it, though contribution is unclear. 

• How Vitamin B9 (Folate) is Used in Products

Naturally in spinach, black-eyed peas, asparagus, and beef liver. Fortified in breads, cereals, and rice; added to multivitamins, prenatals (680-1,360 mcg DFE), and standalone supplements (as folic acid or 5-MTHF). Used in corn masa flour voluntarily. About 35% of adults take supplements containing it. 

Vitamin B12

• What is Vitamin B12?

Vitamin B12 is a water-soluble vitamin containing cobalt (cobalamins), with active forms methylcobalamin and 5-deoxyadenosylcobalamin. It supports CNS function, red blood cell formation, and DNA synthesis via cofactors for methionine synthase and L-methylmalonyl-CoA mutase. Absorption requires intrinsic factor and occurs in the ileum; status assessed by serum levels (<200 pg/mL deficient) or MMA/homocysteine. 

• How Vitamin B12 is Produced

Naturally in animal foods like fish, meat, eggs, and dairy; not in plants. Synthetically produced as cyanocobalamin via bacterial fermentation for supplements and fortification. Other forms (hydroxycobalamin, methylcobalamin) are derived similarly. Bioavailability decreases with higher doses due to absorption limits. 

• Effects of Vitamin B12

How Vitamin B12 is Used in Products

Naturally in clams, beef liver, salmon, and milk. Fortified in cereals and nutritional yeast; in supplements as cyanocobalamin (5-1,000 mcg in multivitamins/B-complex), sublingual, injections, or nasal sprays. Used in infant formulas. Bioavailability ~50% at low doses. 

Vitamin C

• What is Vitamin C?

Vitamin C (L-ascorbic acid) is a water-soluble vitamin vital for collagen biosynthesis, antioxidant protection, immune function, and iron absorption. Humans can’t synthesize it; absorption is dose-dependent. Deficiency causes scurvy. 

How Vitamin C is Produced

Naturally in fruits/vegetables like citrus, peppers, and broccoli. Synthetically produced via fermentation/reagents for supplements and fortification. Forms include sodium/calcium ascorbate or Ester-C. 

• How Vitamin C is Used in Products

Naturally in oranges, strawberries, and kiwifruit. Fortified in cereals/juices; in supplements (ascorbic acid, 500-1,000 mg) as tablets/capsules. ~35% adults use. 

Vitamin D

• What is Vitamin D?

Vitamin D (calciferol) is a fat-soluble vitamin for calcium/phosphate absorption and bone health. Forms: D2 (ergocalciferol), D3 (cholecalciferol). Activated to 25(OH)D and 1,25(OH)2D. Status: 25(OH)D ≥50 nmol/L adequate. 

• How Vitamin D is Produced

Endogenously via skin UVB exposure. Naturally in fatty fish/eggs. Synthetically: D2 from UV-irradiated yeast; D3 from lanolin/lichen. Fortified in milk/cereals. 

Effects of Vitamin D

• How Vitamin D is Used in Products

Naturally in salmon/cod liver oil. Fortified in juices/milk; supplements (D2/D3, 400-5,000 IU) as capsules/drops. Often with calcium.