Description
Free of: Added sugar, soy, dairy, yeast, gluten, and additives.
What is Folic Acid? Folate, also known as vitamin
B9 and folacin, is one of the B vitamins.
Manufactured folic acid, which is converted into folate by the body, is
used as a dietary supplement and in food fortification as it is more stable
during processing and storage.
History
of Folic Acid In 1931, researcher Lucy Wills made a key observation that led to the
identification of folate as the nutrient required to prevent anemia during
pregnancy. Wills demonstrated that anemia could be reversed with brewer’s
yeast. In the late 1930s, folate was identified as the corrective substance in
brewer’s yeast. It was first isolated via extraction from spinach leaves by
Herschel K. Mitchell, Esmond E. Snell, and Roger J. Williams in 1941. The term
“folic” is from the Latin word folium (which means leaf) because it
was found in dark-green leafy vegetables. Historic names included L.casei,
factor vitamin Bc after research done in chicks and vitamin M after
research done in monkeys.
Bob
Stokstad isolated the pure crystalline form in 1943, and was able to determine
its chemical structure while working at the Lederle Laboratories of the
American Cyanamid Company.This historical research project, of obtaining folic
acid in a pure crystalline form in 1945, was done by the team called the
“folic acid boys,” under the supervision and guidance of Director of
Research Dr. Yellapragada Subbarow, at the Lederle Lab, Pearl River, NY.
Sources
of Folic Acid In the US, mandatory fortification of enriched breads,
cereals, flours, corn meal, pastas, rice, and other grain products began in
January 1998. It can also be found in plant and animal sources such as peanuts,
lentils, chickpeas, asparagus, spinach, chicken liver, and calf liver.

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