Morgane57 a écrit : 22 août 2024, 16:35
Il est vrai qu'une alimentation saine et équilibrée est essentielle pour la santé, mais il existe des situations où les compléments alimentaires peuvent être bénéfiques. Par exemple, les végétaliens ont souvent recours à la vitamine B12, car cette vitamine se trouve principalement dans les produits d'origine animale. Un autre cas fréquent concerne les femmes enceintes ou en âge de procréer, où les compléments en acide folique sont recommandés pour prévenir les malformations congénitales. Ainsi, bien que les compléments ne soient pas nécessaires pour tout le monde, ils peuvent répondre à des besoins spécifiques dans certaines situations.
Aussi, les gens prennent souvent indirectement de l'iode supplémenté via le sel enrichie ou les prodtuits laitiers (car l'alimentation de ces animaux d'élevage est souvent enrichie en iode, selon les pays). (ya le poisson, les algues et l'air marin sinon).
Par rapport à la B12, à l'origine, c'est les bactéries qui la synthéthisent.
+ la recherche avance et + on en trouve dans des sources végétales/aliments fermentés/algues et ou des champignons dans de bonnes quantités et biodisponibles. Ce ne sont pas des sources, dont on a en général, l'habitude de consommer (en occident du moins). La recommandation générale concernant la supplémentation, reste pour l'instant de vigueur pour les végétaliens.
Ci-dessous des études montrant de la B12 dans des sources non animales :
https://www.tandfonline.com/doi/abs/10.1080/10408398.2022.2053057?journalCode=bfsn20
Abstract
Interest in plant-based diets and vegetarianism is increasing worldwide, however, a concern for total vegetarians is vitamin B12 (B12) deficiency. We conducted a systematic review to investigate non-animal food sources of B12. Databases were PubMed, LILACS, Cochrane, Embase and Google Scholar, up to September 9, 2020. Quality of the eligible studies were assessed. We identified 25 studies which assessed B12 content in seaweeds, mushrooms, plants and fermented foods. Initial studies were microbiological bioassay, ELISA and HPLC. In the last decade, more sensitive method for real B12 determination was used, the liquid chromatography-electrospray ionization tandem mass spectrometry chromatograms. Real B12 content varied from mean (SD) mcg/portion size of seaweed hijiki 3 × 10−3/7 g to nori 1.03 − 2.68/sheet; mushroom white button cap 2 × 10−3(7 × 10−4)/20 g dry weight (dw) to shiitake 0.79(0.67)−1.12 (0.78)/20 g dw; and fermented foods from soy yogurt 20/cup. It is possible that daily recommendations for B12 can be met by a varied diet containing non-animal B12 food sources. Future research should consider different methods of storage, preparation, fermented foods and standardization of the production of certain foods.
https://www.repo.uni-hannover.de/bitstr ... llowed%3Dy
Significant amounts of
vitamin B12 in plants were detected in Hippophae rhamnoides (37 μg/ 100 g dry
vi
weight), in Inula helenium (11 μg/ 100 g dry weight), in Agropyron repens (26 – 23
μg/ 100 g) and trace amounts in black mustard (1.52 μg/ 100 g).
Ou bien de la choucroutte associé avec certains probiotiques donne de la B12 en quantité intéréssante :
https://www.jstage.jst.go.jp/article/ja ... 4_293/_pdf
Dans le tempeh
https://pubmed.ncbi.nlm.nih.gov/2380647/
Abstract
Vitamin B12 contents were determined on 10 commercial tempeh samples purchased from various markets in Jakarta, Indonesia. A relatively high vitamin B12 content was found, i.e., 19 ng/g (ranges from 1.8 to 41.4 ng/g). As soybeans contain no vitamin B12, the amount of vitamin in the tempeh must therefore be derived from the other sources during the fermentation process. The tempeh prepared in the laboratory by inoculation of the commercial starter into the sterile soybean contained a much higher amount of vitamin B12, 127 ng/g (ranges from 122 to 136 ng/g). Pure mold and a single species of bacteria were isolated from the starter and commercial tempehs. Pure mold did not produce vitamin B12 in the sterile broth, soybean and medium used for vitamin B12 production. Only the isolated bacteria, identified as K. pneumoniae, could produce vitamin B12 in those substrates
"Korean fermented food"
https://www.koreamed.org/SearchBasic.php?RID=2265673
Alkaline Fermented Foods with B12:
https://www.frontiersin.org/files/Art...
Dawadawa / Fermented Locust Bean B12:
https://cgspace.cgiar.org/bitstream/h...
Ontjom B12 Claim:
https://www.ncbi.nlm.nih.gov/pmc/arti...
Most Tea No B12:
https://pubmed.ncbi.nlm.nih.gov/15895...
Kombucha High B12 Study:
https://ifst.onlinelibrary.wiley.com/...
Fermented Rice Drink Lactobacillus Produces B12:
https://annalsmicrobiology.biomedcent...
Palm Wine B12:
https://www.ncbi.nlm.nih.gov/pmc/arti...
Date Sap (Not Syrup) B12 and Blood Cell Count:
https://www.semanticscholar.org/paper...
Some Date Varieties Contain B12:
https://www.sciencedirect.com/science...
Nori Study 1 - Contains Bioactive B12:
https://www.mdpi.com/2072-6643/6/5/1861
Nori Study 2 - Young Vegans:
https://www.jstage.jst.go.jp/article/...
Nori Study 3 - Nori Vegans vs Supplemented Vegans:
https://pubmed.ncbi.nlm.nih.gov/25651...
Shiitake B12 Content:
https://www.jstage.jst.go.jp/article/...
Je ne pas relu les abstracts des études à partir de "Korean Fermented Food".
