Welcome to Phoenix Rising!
Created in 2008, Phoenix Rising is the largest and oldest forum dedicated to furthering the understanding of, and finding treatments for, complex chronic illnesses such as chronic fatigue syndrome (ME/CFS), fibromyalgia, long COVID, postural orthostatic tachycardia syndrome (POTS), mast cell activation syndrome (MCAS), and allied diseases.
To become a member, simply click the Register button at the top right.
Water-soluble vitamins like the B vitamins and vitamin C are not stored in the body. Excess amounts of these vitamins are expelled in the urine.
They may not store like a fat soluble vitamin, but there would have to be some form of storage or organ meats wouldn't be a rich source of them.
Is there any particular reason you ask this question, @Bluelude1?
Vitamin B12 consists of a class of chemically related compounds (vitamers), all of which show pharmacological activity. It contains the biochemically rare element cobalt (chemical symbol Co) positioned in the center of a planar tetra-pyrrole ring called a corrin ring. The vitamer is produced by bacteria as hydroxocobalamin, but conversion between different forms of the vitamin occurs in the body after consumption.
If you are thinking in terms of trying to ensure vitamin availability, then some people trying supplementing with the active form of the B vitamins. The vitamins that you normally find in supplements and in foods are the non-active form, which means they have to first be converted into the active form in the body in order to function.
Sometimes there is concern that the body may not be adequately converting these vitamins to the active form, which is why people may experiment with taking active form vitamins.
For example, pyridoxal-5-phosphate is the active form of vitamin B6, and riboflavin-5′-phosphate is the active form of vitamin B2.
I am trying to understand which forms would be sourced from organs like the liver. There are a variety of different forms, but I've repeatedly seen a pattern where the animal organ forms are the most readily assimilated. For example this is seen in beta-Carotene vs vitamin A sourced from fish liver which is FAR more effectively assimilated, which is why its virtually impossible to overdose from vitamin A sourced directly from plants.
Adenosylcobalamin is the form of B12 we store in our liver, but we try to supplement with other forms.
I don't fully understand it all yet, but I am trying to.
So the B vitamins will be dephosphorylated prior to transport to the liver where the liver will phosphorylate them as needed ...correct?
Any idea where the inactive forms like thiamine and riboflavin are most commonly found in nature outside of yeast?
As far as I'm aware, phosphorylated forms predominate in all foods whether of plant or human origin. Plants after all use the same form of active co-factors as animals - as does yeast.
For example 50mg P5P is considered equivalent to 250mg Pyridoxine hydrochloride.
I'd have to the find the source info, but it's represented in available dosing as well.I don't know what that claim is based on.