Folic Acid
Overview
Folic acid (FOH-lik AS-id) is a member of the B vitamin group, which is essential for the production of proteins and nucleic acids. In pure form, it is a tasteless, odorless, orange-to-yellow crystalline substance that is destroyed by heat or exposure to light. The compound occurs in three similar forms with comparable biological activity. Only one of its forms, l-pteroylglutamic acid, is made synthetically (in a laboratory). Folic acid is sometimes referred to in its ionic form as folate, which differs from folic acid only in the absence of a single hydrogen atom in its structure. The term folate is also used for a group of compounds structurally similar to folic acid.
Key Facts
Other Names:
L-glutamic acid; vitamin Bc; vitamin B9; vitamin M
Formula:
C19H19N7O6
Elements:
Carbon, hydrogen, nitrogen, oxygen
Compound Type:
Organic acid
State:
Solid
Molecular Weight:
441.40 g/mol
Melting Point:
Decomposes at 250°C (480°F)
Boiling Point:
Not applicable
Solubility:
Very slightly soluble in water and methyl alcohol; insoluble in ethyl alcohol and acetone
Credit for the discovery of the nutritional significance of folic acid is often given to English medical researcher Lucy Wills (1888–1964). In the early 1920s, Wills discovered that anemia in pregnant women could be prevented if they included yeast in their diets. Anemia is a condition in which the blood contains too few red blood cells. Wills located a specific compound in yeast that produced this effect and called it the "Wills Factor." At about the same time, other research teams were discovering a similar compound that prevented anemia in monkeys, chicks, and other animals. One team, led by American researcher William J. Darby (1913–2001) called their anti-anemia factor "vitamin M," (for monkeys) and a third research team discovered a similar factor that prevented anemia in chicks and called it vitamin Bc (for chicks). Folic acid was finally isolated and identified in 1941 by American researcher Henry K. Mitchell (1917–), who suggested the modern name of folic acid for the compound. He chose the name because the compound was abundant in leafy vegetables and the Latin word for leaf is folium.
By the 1980s, scientists had produced evidence that the addition of folic acid in the diets of pregnant women can prevent birth defects such as spina bifida, a condition in which a baby's spinal column fails to close properly while developing inside the mother's womb. Researchers had learned how to fortify foods with folic acid in the 1970s, but manufacturers did not actually begin to do so until the late 1990s, when the U.S. government began requiring companies to supplement cereals, breads, and other grain-based products with the vitamin.
How It Is Made
The body produces some folic acid and obtains the remainder through food and dietary supplements. In the body, folic acid is produced by bacteria in the large intestine, absorbed in the small intestine, and stored in the liver. The l-pteroylglutamic acid form of folic acid is also produced synthetically.
Common Uses and Potential Hazards
The sole use of folic acid is as a nutrient in animal bodies. It is used in the synthesis of methionine, an amino acid used in the formation of proteins and nucleic acids. A deficiency of folic acid can produce various symptoms, including ulcers in the stomach and mouth, slowed growth, and diarrhea. It also results in a medical condition known as megaloblastic anemia, in which a person's body produces red blood cells that are larger than normal.
Adequate amounts of folic acid are especially important in fetal development, during the first eight weeks of life following fertilization. The compound is essential to promote normal development of the fetal nervous system. Folic acid deficiencies in the mother during this period may result in neural tube defects such as spina bifida or anencephaly, a condition in which the fetus' brain and skull fail to develop normally. The U.S. Centers for Disease Control and Prevention recommend that pregnant women take 600 micrograms of folic acid daily to avoid such problems.
Interesting Facts
- The recommended daily dose of folic acid for adults is 400 micrograms per day. The best sources of the vitamin are fortified cereals and grain products, beef liver, black-eyed peas, spinach, avocado (raw), and eggs.
Some evidence suggests that folic acid supplements may also reduce the risk of heart disease; strokes; and cervical and colon cancers. Folic acid is generally nontoxic, and side effects associated with its use are very rare. In unusual cases, allergic reactions to the compound have been reported.
Words to Know
A chemical reaction in which some desired chemical product is made from simple beginning chemicals, or reactants.For Furt Her Information
"Folate." PDRhealth. http://www.pdrhealth.com/drug_info/nmdrugprofiles/nutsupdrugs/fol_0110.shtml (accessed on October 10, 2005).
Folate (Folacin, Folic Acid). Ohio State University Extension Fact Sheet. http://ohioline.osu.edu/hyg-fact/5000/5553.html (accessed on October 10, 2005).
"Folic Acid." International Programme on Chemical Safety. http://www.inchem.org/documents/pims/pharm/folicaci.htm (accessed on October 10, 2005).
"Folic Acid Fortification." U.S. Food and Drug Administration. http://vm.cfsan.fda.gov/∼dms/wh-folic.html (accessed on October 10, 2005).
"Vitamins: The Quest for Just the Right Amount." Harvard Health Letter. (June 2004): 1.
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