Abstract :
It has been well known that Folic Acid (Folicin, Folate, Vitamin B9) is from the vitamin B family and these vitamins are water soluble and do not accumulate in
tissues because they can be secreted in the urine. Folate
is synthesized de novo by bacteria, plants, fungi, and
certain protists. Animals and human are dependent on
their diets for adequate supplies of this vitamin. Food with
very high folate content include dark green vegetables,
orange juice, nuts, legumes, and liver. However, the
reduced folates present in food are labile to light and
oxidation and are partly destroyed during processing and
cooking.1 The recommended daily allowance for folate
is expressed in dietary folate equivalents to take into
account the greater bioavailability of folic acid form than
the reduced polyglutamylated forms present naturally in foods and fruits.
