Folic

Folic Acid is a water soluble B group vitamin, also called B9, that was discovered only in 1939. Its name derives from Latin folium, referring to green leaf plants that have a high content of folic acid.

The term ‘folates’ refers both to the vitamin forms that are naturally present in foodstuffs, and to folic acid, which is mainly used for supplements or in fortified foodstuffs that are stable to heat, oxidation and highly bioavailable.

Our body naturally acquires folates, especially by consuming green leaf vegetables. We must, however, note that preservation and cooking of foodstuffs destroys more than 90% of the folate content, and that vegetables stored at room temperature lose up to 70% of the folic acid content in three days.

From the  periconceptional period until the third month of pregnancy at least, the daily allowance for folates is established as minimum 400 mcg: in fact, the foetus that is forming consumes large quantities of these vitamins. Using folic acid during the early phases of pregnancy provides a considerable support, reducing up to 70% the risk of birth with neural tube defects (NTD).

The essential role of folic acid during pregnancy is confirmed by extensive scientific literature. Folic acid also has protective actions for the cardiovascular system, supports depression and neurological disorders.