Also known as cobalamin, Vitamin B12 was first identified as the nutritional factor in liver that prevented pernicious anaemia, a potentially fatal disease, from occurring. Vitamin B12 is a bright red crystalline compound because of its high cobalt content. B12 works with folic acid in many body processes, including the synthesis of DNA, red blood cells and the myelin sheath that surrounds and protects nerve cells and is found in significant quantities only in animal foods. The richest sources are liver and kidney, eggs, fish and meat. Strict vegetarians and vegans are often told fermented foods and sea vegetables are high in B12, however there is evidence to show that the B12 in these foods is not suitable for the body’s requirements. Supplementation with Vitamin B12 is recommended for vegetarians, vegans and those with a high risk of Vitamin B12 deficiency. Vitamin B12 deficiency mainly affects the nervous system with impaired nerve function causing numbness, pins and needles sensations, or a burning feeling. In the elderly, Vitamin B12 deficiency is common and may result in anaemia, diarrhoea and a smooth, beefy-red tongue. This occurs because the rapidly reproducing cells, which line the mouth and gut, depend on Vitamin B12 to replicate. Vitamin B12 is also involved in healthy sperm production and motility. Vitamin B12 is unique in its absorption into the body. Absorption of nutrients generally occurs in the upper portion of the small intestine, except for B12, which is absorbed in the ileum, the last segment of the small intestine.