Abstract
Health benefits of folates regarding their prevention of neural tube defects in babies and occlusive vascular diseases caused by elevated plasma homocysteine, their link to mental fitness and possibly certain forms of cancer have already been recognised. However, analyses of food folates is still tedious because of a lack of validated methods for characterisation and quantitation of the great number of native folate forms, but also due to a lack of adequate methods for sample pre-treatment. Therefore, the assessment of folate losses through industrial and household food processing is still incomplete, as well as knowledge on folate bioavailability in humans. This paper reviews the state of art for the occurrence and analysis of folates in foods. Furthermore, results are summarised from studies of folate retention during food processing and the assessment of folate bioavailability. Key words: Analysis, bioavailability, folates, food table data, retentiodosses
Highlights
Folates represent an important group among the B-vitamins, participating in one-carbon transfer reactions required within the cell, especially for purine and pyrimidine biosynthesis (DNA and RNA) and amino acid interconversions
When publishing the dietary reference intakes (DRI) in 1998, the US Food and Nutrition Board included the concept of possible health-protective effects of folate by increasing recommendations for adults to 400 pg/d from the previous 200 pglday [8]
The US Food and Nutrition Board recommends women who plan a pregnancy to consume an additional 400 pg synthetic folic acid from fortified foods or supplements. Such dramatic increases of recommended intakes for folate combined with the fact that the average daily intake of folate among Western populations is generally lower than recently set recom
Summary
Folates represent an important group among the B-vitamins, participating in one-carbon transfer reactions required within the cell, especially for purine and pyrimidine biosynthesis (DNA and RNA) and amino acid interconversions. Increased total folate concentrations were reported after additional use of proteolytic and amylolytic enzymes in cereal-based foods, some vegetable and dairy products or composite food samples [33,52,60,61,62]. Procedures for this so called tri-enzyme extraction are yet not widely established. Which is items like lyophilised orange juice, cookfood sources contain endogenous ascorbic desirable in the development of functional ed lima beans, cooked leafy vegetables, acid which can prevent folate oxidation foods. Conjugated dietary Another factor is that the rat model is the very labile 10-HCO-H4folate to the folates consumed by man require decon- performed over a period of 1-2 weeks and more energetically stable 5-HCO- jugation to their monoglutamate forms folate intake might include a contribution
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