Description
A water-soluble vitamin mainly found in food products in a bound form and does not possess biological activity. The main sources of folic acid are legumes, lettuce, spinach, cabbage, green onions, green peas, beans, soy, beets, carrots, tomatoes, wholemeal flour and bakery products made from this flour, buckwheat and oat groats, millet, and yeast. Animal products rich in folic acid include liver, kidneys, cottage cheese, cheese, caviar, and egg yolk. The conversion of the bound form into the biologically active form of the vitamin occurs under the influence of conjugase enzymes; absorption takes place in the small intestine. Folic acid participates in the synthesis of hemoglobin, therefore it is indispensable in erythropoiesis. Folic acid prevents the development of megaloblastic hyperchromic anemia and also reduces cholesterol content in blood serum. The vitamin is necessary for the biosynthesis of purine and pyrimidine bases, participates as a coenzyme in various enzymatic reactions, and plays an important role in amino acid metabolism. It is essential during pregnancy, as it regulates the formation of nerve cells of the embryo, which is crucial for normal development. It prevents premature birth, the birth of premature babies, and premature rupture of the amniotic membrane. Folic acid is indispensable for relieving postpartum depression, so it can rightfully be called the most important "female" vitamin. Deficiency of folic acid (often also of cyanocobalamin) leads to the development of various types and forms of anemia. Folic acid deficiency can be caused by exogenous and endogenous factors: low folic acid content in food, impaired synthesis due to various liver diseases, as well as increased excretion from the body.
Period of execution
By 9 hours. The specified time does not include the day of biomaterial collection
Biomaterial type