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Folic Acid: What it is & Where it Comes From?
Published by: jane 2009-01-08
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A nutritionistâ ™s point of view

Folic acid (C19H19N7O6), also known as pteroyl-L-glutamic acid, Vitamin M, folate, folinic acid, folacin etc., is a water soluble compound which is better known as vitamin B9 to â śnormalâ ť people who live outside chemistry Labs! It is found mostly in leafy green vegetables like kale and spinach, orange juice, and enriched grains.

Several studies have shown that it is necessary for the synthesis of adenine and thymine residues, two of the four monomers that make up our DNA â “ the inheritable genetic polymer that â śdefinesâ ť us as humans! Our body needs folic acid essentially to make new cells & perform basic life functions of DNA replication & transcription. Moreover, Adenine makes up a very significant molecule for biological systems â “ the ATP â “ the Energy Currency of the cell! This emphasizes the importance of folic acid for women who are either planning pregnancy or those who are in their

Folic Acid - Contra Costa Health Services::
The Folic Acid Community Campaign is a public education campaign designed to raise awareness of folic acid and it's role in preventing birth defects of the
http://www.cchealth.org/topics/folic_acid/
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early pregnancy. They should have proper amount of folic acid in their diet for proper development of the infant. Needless to say, the deficiency of folic acid may lead to infant developmental complications galore!

Various levels of folic acid have been proposed for a healthy body. According to the guidelines of RDA, the essential amount of dietary folic Acid varies with an individualâ ™s sex & also with his/her age group. Kindly refer to the table below:

Age (years)
1~3 -- 4~8 -- 9~13 -- 14+ -- During pregnancy -- late pregnancy
Men -- 150µg -- 200µg -- 300µg -- 400µg --
Women -- 150µg -- 200µg -- 300µg -- 400µg -- 600 µg 500 µg
Folic Acid: Don't Be Without It!::
Folic acid deficiency is widespread and is associated with an increased risk for heart disease, cancer, depression and many other disorders.
http://www.yourhealthbase.com/folic_acid.html
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Now, since dietary habits vary at large across the globe, it is sometimes difficult to keep up with the required amounts of folic acid in daily diet. Due to its crucial role in the metabolic & genetic functions of our bodies & fortification against several diseases, we simply canâ ™t blame our dietary habits & stay ignorant. Broadly, dietary supplements may include:
â ˘ Enriched breads
â ˘ Fortified cereals,
â ˘ Enriched Fruits & Vegetables
â ˘ Protein supplements (they usually have ample vitamins too!)
â ˘ Convenience Foods

Sources of Folic Acid:

â ˘ ENRICHED BREADS: All kinds of breads, rolls, muffins, tortillas, bagels, pizza rust, and waffles etc.
folic acid::
folic acid manufacturers, producers, distributors, companies, organizations, service providers list.
http://www.neis.com/chemnames/f/folic_acid.html
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â ˘ GRAINS: Rice, pasta, bulgur, barley, millet.
â ˘ FORTIFIED CEREALS: These are the excellent sources of folic acid and generally provide around 25% of the daily requirements of folic acid.
â ˘ FRUITS: Orange juice, canned Pineapple juice, Papaya, Blackberries, Strawberries, Mustard greens, Broccoli, Corn (fresh frozen or canned), Beets, sprouts, Parsnips, Okra.
â ˘ VEGETABLES: Spinach, raw, Celery, Swiss chard, cooked, Cauliflower, Tomato juice, Cantaloupe, casaba or honeydew melon, Baked Green or wax beans, Italian green beans, raw Cabbage.
â ˘ BEANS: Cranberry beans, Lentils, Pink beans, Adzuki beans, Black beans, Great Northern beans, Navy beans/white beans, Pinto beans, , Kidney beans, Soybeans, Lima beans.
â ˘ PEAS: Black-eyed peas or cowpeas, Chickpeas, Pigeon peas, Split peas, Tofu, Peanuts, Peanut butter.
â ˘ PROTEIN FOODS: Egg, Liver oil, Yeast extract.
â ˘ CONVENIENCE FOODS: Instant Breakfast, Bean with bacon soup, Chili with beans, Refried beans, Pork and beans or baked beans, Spaghetti sauce, Lentil soup, Black bean soup, Bean burrito, Frozen waffle.

Folic acid tends to be lost or modified during food preparation, cooking, or storage. So, care must be taken while preparing meals. To retain folic acids:
â ˘ Steam, boil, or simmer vegetables in a minimal amount of water.
â ˘ Serve fruits and vegetables raw whenever possible.
â ˘ Store vegetables in a cool and dry place.




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