Vanadium

Vanadium (V) is a transition metal that occurs naturally as a trace element in the human diet. In nutritional supplements, it is most often provided as vanadyl sulfate or sodium metavanadate, with the primary aim of supporting metabolic pathways that resemble insulin signaling and, consequently, glucose and lipid homeostasis.

• Elemental symbol: V, atomic number 23.
• Common supplement form: Vanadyl sulfate (VOSO₄·xH₂O), molecular weight ≈ 162 g mol⁻¹ (anhydrous). IUPAC name: vanadium(IV) sulfate (for VOSO₄).
• Oxidation states: +2, +3, +4, +5; the biologically active species is the vanadyl (V⁴⁺) ion.
• Key structural features: Vanadyl ion is a d¹ configuration (V⁴⁺) with a short V=O double bond (≈ 1.58 Å) in a distorted octahedral coordination sphere. In aqueous solution, vanadate (VO₄³⁻) adopts tetrahedral geometry. Vanadium exhibits high redox flexibility, enabling it to cycle between V⁴⁺ and V⁵⁺ under physiological conditions, which underlies its insulin‑mimetic and antioxidant actions.

• Natural sources: Vanadium is abundant in fossil‑fuel‑derived crude oil, coal ash, and certain mineral ores such as vanadinite (Pb₅(VO₄)₃Cl) and carnotite (K₂(UO₂)₂(VO₄)₂·3H₂O). It also occurs in trace amounts in whole‑grain cereals, mushrooms, and seafood.
• Extraction/synthesis: Commercial vanadium is primarily obtained from the processing of petroleum residues (e.g., vanadium‑rich crude) using solvent-extraction and precipitation as vanadium pentoxide (V₂O₅). V₂O₅ is then reduced and combined with sulfuric acid to produce vanadyl sulfate, the most common supplement form.
• Quality considerations: Good Manufacturing Practice (GMP)‑certified supplements should specify the vanadium species (e.g., vanadyl sulfate) and provide elemental analysis (µg V per capsule). Purity > 99 % and absence of heavy‑metal contaminants (lead, arsenic) are essential for safety. Testing for residual sulfates and moisture content (especially for hydrate forms) helps ensure dose consistency.