Difference between Folate and Folic acid

Nov 30 -0001

Distinguish, differentiate, compare and explain what is the difference between Folate and Folic acid. Comparison and Differences.

What is Folate?

The term folate denotes a water-soluble vitamin that is essential for human health. The vitamin plays a role in many metabolic processes in the human body and must therefore be supplied in adequate amounts through the food we eat. The name comes from the Latin folium (leaf), as the vitamin was first detected in green leafy vegetables. Foods contain various different folate compounds (folates). Folate compounds occur naturally in foods of plant and animal origin, such as green cabbage, lambs lettuce or eggs.

What is folic acid?

The synthetically produced form of folate is called folic acid. Folic acid is used in food supplements and for fortification of foods.

Differences between Folic acid and Folate

S.No.	Folic acid	Folate
1	Synthetic (man-made)	Naturally occurring
2	Cannot be used by the body unless activated	More readily used by the body
3	Found in fortified flour/cereal, supplements	Found in vegetables (leafy,broccoli etc), legumes, and animal products
4	Can prevent neural tube defect (birth defect)	Important for red blood cells, methylation, DNA synthesis/repair

Why does the body need folate?

Folates ingested with food are converted in the body into an active form, tetrahydrofolate. In this active form, they are involved in many metabolic processes as transmitters of molecular structures with one carbon atom (C1 groups). Among other things, folates are required for the synthesis of purines and thymidylate, and therefore for DNA synthesis. Due to this func- tion, the vitamin is of particular importance for cell division and growth processes.

In which foods do folates occur naturally?

Folates occur naturally in foods of animal and plant origin. Green vegetables like spinach, some cabbage and fruit varieties, pulses and whole grain cereal products, egg yolk and liver are good natural sources of folates. Wheat germ and soybeans are particularly rich in folates. It should be noted that folates are water-soluble and sensitive to light and heat. Losses can therefore occur during the preparation and storage of food. Food products should be carefully prepared in order to minimise the folate losses.

Folic acid is a form of B Vitamin. It is water-soluble, thus it cannot be kept in the body. Water-soluble vitamins dissolve in water. Excess vitamins are excreted in the urine.

Folate and folic acid are water-soluble B vitamins. Folate is found naturally in food, while folic acid is a manufactured form of the vitamin. Folic acid is widely tolerated in fortified foods and supplements. Food sources include cereals, baked goods, leafy vegetables (spinach, broccoli, lettuce), okra, asparagus, fruits (bananas, melons, lemons), legumes, yeast, mushrooms, organ meat (beef liver, kidney), orange juice, and tomato juice. Folic acid is often included with other B vitamins in vitamin B complex preparations.

Function of Folic Acid

Folic acid works along with vitamin B12 and vitamin C to help the body break down, use, and create new proteins. The vitamin helps form red blood cells and helps produce DNA, the building block of the human body, which carries genetic information.

Tissues grow and cells work. Taking the right amount of folic acid before and during pregnancy helps prevent certain birth defects, including spina bifida.

Food Sources of Folic Acid:

Beans and lentils
Peas (black-eyed peas, chickpeas, green peas)
Juices (orange, tomato, grapefruit, pineapple)
Fruits (oranges, cantaloupe, honeydew melon, avocado, papaya, raspberries)
Soymilk
Vegetables (green leafy vegetables such as spinach, lettuce, turnip greens, mustard greens, collard greens, and Chinese cabbage; broccoli; Brussels sprouts; asparagus; artichokes; okra; corn; cauliflower; potato; beets; green onions; sweet red peppers)
Nuts
Sunflower seeds
Peanuts and peanut butter
Liver
Giblets