Folic acid is a water-soluble vitamin, also known as vitamin B9. The discovery of folic acid originated from the treatment of anemia, as early as 1931, Lucy Wills, an obstetrician in Mumbai, India, found that yeast extracts could improve the megalocytic anemia of pregnant women, and it was speculated that these extracts contained some anti-anemia factors. It was not until 1941 that the American biochemist H. K. Mitchell and his colleagues first purified this substance from spinach leaves and named it folic acid.

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1. Structure and properties of folic acid

Folic acid is a yellow or orange crystalline compound, odorless and tasteless. The core of the folic acid molecule is composed of a heterocyclic trexate structure, and its sixth methyl group is combined with p-aminobenzoic acid and glutamic acid to form pteroylglutamic acid. Pterin consists of ridine and pyrazine rings, which replace ketones and amino groups at positions 2 and 4. folic acid may contain one or more glutamates, linked by gamma peptide bonds. The structure of folic acid varies due to reduction and substitution on the trexate ring and the length of the glutamate chain.

Environmental factors including light, temperature, oxygen, and pH may cause mutual conversion or degradation of folic acid, leading to irreversible loss of its activity. In active folic acid, except 5-formyltetrahydrofolic acid, others are highly sensitive to oxygen, sunlight and high temperature, and are easy to oxidize and release pteridine and p-aminobenzoylglutamic acid. In the presence of reducing sugars (especially fructose), pteroylglutamic acid and 5-MTHE are easy to glycosylate and accelerate degradation.

2. Absorption and utilization of folic acid

Folic acid cannot be synthesized in mammalian cells, but can be obtained through dietary intake. Dietary intake of folic acid is mainly absorbed in the small intestine, after absorption of folic acid through the portal vein into the liver, where it is converted into the active form - 5-methyltetrahydrofolic acid (5-MTHF), and then transported to other tissues and organs to play a role, after metabolism through the urine excretion.

Folic acid naturally comes from some legumes and green vegetables, of which legumes and dark leafy greens (spinach) have a higher content of folic acid. Folic acid is also found in dairy products, meat, egg yolks, animal livers, and some fruits (such as curacao and bananas). However, the natural folic acid is extremely unstable, tend to be oxidized. A long cooking time or a high temperature will lead to the destruction of folic acid, and also lead to the amount of folic acid taken by the human body through the diet can not fully meet the daily needs.

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3.The health benefits of folic acid

Folic acid is an essential substance for the growth and reproduction of human cells, and plays an important role in cell division and growth, as well as the synthesis of nucleic acids, amino acids and proteins. Therefore, when the body lacks folic acid, it may cause some diseases. Today, the best known use is to reduce the risk of neural tube defects in the fetus through supplementation during pregnancy and pregnancy.

Neural tube defects are a group of serious birth defects that mainly affect the brain, spinal cord and nervous system development of the fetus. Folic acid plays a key role in DNA synthesis and methylation, processes that are essential for the proper development of the nervous system. When folic acid levels are adequate in pregnant women, the nervous system development of the fetus is safeguarded, thus reducing the risk of neural tube defects. The study found that pregnant women who took folic acid supplements had a 50 to 70 percent lower risk of giving birth to a baby with a neural tube defect compared to women who did not take folic acid supplements.

Folic acid plays an important role in maintaining cardiovascular health. Folic acid is involved in the metabolism of homocysteine and helps to reduce homocysteine levels in the blood. High levels of homocysteine have been linked to an increased risk of cardiovascular disease. Therefore, by supplementing with folic acid, the risk of cardiovascular disease can be reduced.

In addition, folic acid is also a key element in preventing anemia. Folic acid works with vitamin B12 to promote the growth and maturation of red blood cells. When folic acid and/or vitamin B12 is deficient, red blood cell maturation disorder occurs, resulting in naive polycytology and increased volume of red blood cells; at the same time, the function of red blood cells to transport oxygen also decreases, and megaloblastic anemia appears. Folic acid supplementation can effectively prevent this type of pelvic blood.

About L&P Food Ingredient Co., Ltd

L&P Food Ingredient Co., Ltd (hereinafter referred to as L&P Foods ) is a solution provider of nutrition, health and food safety. With a history of nearly 40 years of innovation and development, and the technical support from Guangdong Food Industry Institute Co., Ltd. /Guangye Biotechnology Research Institute , L&P is now at the leading position in the food and health industry with strong scientific research, development capabilities, and high-tech level.

L&P Foods have complete production qualifications, including but not limited to production permit and various system certifications: quality (ISO 9001), food safety (ISO22000), religion (KOSHER, HALAL), social responsibility (ISO 45001) and environmental system (ISO 14001); With excellent product quality, complete after-sales service, and personalized customized solutions available for the customers , L&P Foods has been recognized as a high-quality suppliers by manufacturers downstream.