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This increase occurs partly because stomach acid production decreases with age, reducing B12 absorption from food

doi: 10.3389/fimmu.2020.01007 Received 21 February 2020 Accepted 28 April 2020 Published 28 May 2020 Volume 11 - 2020 Edited by Laxmi Yeruva, University of Arkansas for Medical Sciences, United States Reviewed by Barbara Wrblewska, Institute of Animal Reproduction and Food Research (PAN), Poland

Mujaddidi N, Nisa S, Al Ayoubi S, Bibi Y, Khan S, Sabir M, Zia M, Ahmad S, Qayyum A

Significant increases of the main saturated FAs, palmitic (C16:0) and stearic (C18:0) acid, were observed while PUFA fatty acids such as arachidonic (20:4, AA), andrenic (22:4), eicosapentaenoic acid (20:5, EPA), docasapentaenoic acid (22:5, DPA), and doxosahexaenoic acid (22:6, DHA) were decreased

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