Folate Content in Legumes by Jagdish Singh in BJSTR

Abstract

#Folate is a B vitamin that occurs naturally in foods such as green leafy vegetables, #citrusfruit, and beans. #Folicacid is man-made (synthetic) folate. It is found in supplements and added to fortified foods. Folate has many functions in the body, with vitamin B12 and vitamin C it helps the body to break down, use, and create new proteins, helps to form #redbloodcells and prevents anemia and also helps to produce #DNA, the building block of the human body. Rich sources of folate include Spinach, Dark leafy greens, Asparagus, #Turnip, Beets, Mustard greens, Brussels sprouts, Lima beans, Soybeans, Beef liver, Brewer’s yeast, Root vegetables, Whole grains, Wheat germ, Kidney beans, White beans, Lima beans, Mung bean, Salmon, Orange juice, Avocado and Milk. Folic acid is of critical importance periconceptionally in protecting the foetus from neural tube and other congenital defects. Folate deficiency is a global problem affecting millions of people in both developed and developing countries. Inadequate intake of folic acid during pregnancy increases the risks of preterm delivery, low birth weight, foetal growth retardation, and developmental neural tube defects (NTDs). In addition, low folate intake and elevated #homocysteine levels are associated with the occurrence of neurodegenerative disorders, cardiovascular diseases, and a range of cancers, while adequate intake of both folates and folic acid in diets decreases total homocysteine levels in plasma.

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Folate Content in Legumes by Jagdish Singh in BJSTR