Cobalt: Blood in Order!
Cobalt in the human body stimulates hematopoiesis, is part of vitamin B12-dependent enzymes, and activates a number of enzymatic processes.
Cobalt activates the accumulation of compounds, the primary precursors of which are aromatic amino acids (phenylalanine, tyrosine, tryptophan), i.e., all phenols, and some groups of alkaloids (tropane and indole derivatives).
The daily requirement for the human body is 20–50 mcg. According to other data, a person should receive 0.1–0.2 mg of cobalt from food daily. Cobalt deficiency is observed with insufficient intake of this element in the body (10 mcg/day or less).
An adult human body contains about 1.5 mg of cobalt: the liver contains 0.11 mg, skeletal muscles – 0.20 mg, bones – 0.28 mg, hair – 0.31 mg, adipose tissue – 0.36 mg.
On average, about 20% of the ingested cobalt is absorbed in the gastrointestinal tract. Cobalt is excreted from the body with feces (about 80%) and with urine (10%).
Biological role in the human body. Cobalt is an essential element for humans. It is part of vitamin B12 (cobalamin), which contains about 4.5% cobalt, actively participates in enzymatic processes and the formation of thyroid hormones, suppresses iodine metabolism, is part of insulin, and promotes water excretion by the kidneys. Cobalt enhances iron absorption and hemoglobin synthesis and is a powerful stimulator of erythropoiesis.
The process of hematopoiesis in humans and animals can only occur with the normal interaction of three bioelements – cobalt, copper, and iron. It should be noted that the mechanism of cobalt’s influence on hematopoiesis remains unclear. It is known that the introduction of cobalt into the bone marrow increases the formation of young erythrocytes and hemoglobin. However, this requires a sufficient amount of iron in the body.
Vitamin B12, in addition to its effect on hematopoiesis, significantly influences metabolism, primarily protein synthesis, and has the ability to restore –S–S– groups involved in the processes of blocking and utilizing toxic elements. Insufficient cobalt intake manifests as some dysfunctions of the central nervous system, anemia, and decreased appetite.
Cobalt can selectively suppress the respiration of malignant tumor cells and, thereby, their proliferation.
A specific property of cobalt is considered to be its ability to enhance the antimicrobial properties of penicillin two to four times.
Cobalt synergists and antagonists. Increased protein and iron content in food slows down the absorption of cobalt in the gastrointestinal tract; copper and zinc, on the contrary, enhance this process.
Excess cobalt can lead to impaired metabolism of iodine in the thyroid gland.
Signs of cobalt deficiency: general weakness, fatigue, memory impairment, vegetative-vascular disorders; arrhythmias, anemias, delayed development in childhood; slow recovery after illnesses.
Cobalt deficiency is often found in vegetarians, individuals with gastrointestinal dysfunctions, athletes undergoing increased physical loads, as well as in cases of blood loss and helminthic invasion.
Insufficient cobalt intake leads to inadequate synthesis of vitamin B12 and anemia, as well as exacerbating endemic goiter.
Increased cobalt levels in the body can be observed with excessive intake of vitamin B12. Cobalt salts are used in the production of certain types of beer, which in some cases leads to the development of “cobalt” cardiomyopathy in its consumers.
Excess cobalt suppresses the synthesis of vitamin B12 and inhibits crucial enzymatic reactions in the synthesis of thyroxine.
Cobalt is necessary: in arrhythmias, anemias (especially B12-deficiency anemia), blood loss, vegetative-vascular dystonia, helminthic invasion.
Dietary sources of cobalt: vegetables: zucchini, white cabbage, potatoes, kelp, onion, carrots, cucumbers, pattypan squash, hot pepper (chili), sweet pepper, radishes, black radish, turnips, beets, parsnips, parsley, celery, asparagus, tomatoes, Jerusalem artichoke, pumpkin, garlic; greens: basil, green onion, leek, parsley greens, arugula, lettuce, celery greens, dill, wild garlic, green garlic, spinach, sorrel, tarragon; fruits: avocados, apricots, quince, pineapples, oranges, watermelons, grapes, cherries, pomegranates, grapefruits, pears, melons, strawberries, figs, viburnum, kiwis, cornelian cherries, cranberries, gooseberries, lemons, raspberries, mandarins, peaches, black-fruited rowan, plums, red currants, black currants, feijoa, persimmons, sweet cherries, blueberries, mulberries, apples; dried fruits: raisins, dried figs, dried apricots, prunes; mushrooms: white mushrooms, chanterelles, champignons; nuts and seeds: peanuts, cashews, sesame, poppy, macadamia, almonds, Brazil nuts, walnuts, pine nuts, sunflower seeds, pumpkin seeds, pistachios, hazelnuts; grains and legumes: beans, peas, buckwheat, corn, oats, millet, soft wheat, hard wheat, long-grain white rice, short-grain white rice, unpolished rice, wild rice, rye, soybeans, beans, lentils, barley; vegetable oils: pumpkin oil; beef and (especially) veal liver, beef, milk.