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Folic acid and Folates: Physiology and Health Effects
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.ORCID iD: 0000-0003-0387-4312
Mansoura University, Egypt.ORCID iD: 0000-0003-0550-5828
2016 (English)In: The Encyclopedia of Food and Health / [ed] Caballero, B., Finglas, P., and Toldrá, F., Elsevier, 2016, 1, p. 724-730Chapter in book (Refereed)
Abstract [en]

This article reviews briefly information regarding important food sources for folate, effects from storage and processing on folate content, and bioprocessing techniques that could provide foods with increased folate content. Thereafter, folate intake, absorption, metabolism, and bioavailability are also discussed. Finally, health effects associated with folate are presented briefly.
Place, publisher, year, edition, pages
Elsevier, 2016, 1. p. 724-730
Keywords [en]
Absorption; Bioavailability; De novo synthesis; Dietary intake; Fermentation; Folate; Folic acid; Food processing; Fortification; Germination; Metabolism
National Category
Food Science
Research subject
Natural Science, Medicine
Identifiers
URN: urn:nbn:se:lnu:diva-51201DOI: 10.1016/B978-0-12-384947-2.00300-7Scopus ID: 2-s2.0-85017122450ISBN: 978-0-12-384953-3 (print)OAI: oai:DiVA.org:lnu-51201DiVA, id: diva2:913607
Available from: 2016-03-21 Created: 2016-03-21 Last updated: 2019-08-29Bibliographically approved

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Witthöft, Cornelia M.Hefni, Mohammed E.

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