Folic acid is important for the cell division and the cell regeneration, especially the white and red blood cells

The water-soluble vitamin B9 (folic acid) can primarily be found in green leafy vegetables such as salad or spinach, and in small amounts in some fruits. Folic acid is extremely fragile. Because the vitamin is sensitive to light, oxygen and heat, intensive soaking and too long storing and cooking should be avoided. 50% of folic acid is lost after a storage period of only 3 days and 90% are destroyed by 2 minutes of cooking.

Some foods such as breakfast cereals, dairy products, salt and soft drinks are already being fortified with folic acid. Because the eating habits and reasons for a certain choice of foods is very different, not all classes of population benefit from this enrichment.

Folic acid is important for the cell division and the cell regeneration, especially the white and red blood cells. It also helps the DNA, RNA and protein metabolism and helps to break down homocysteine.

Already since 1995 five scientific expert associations (such as the German Association for Nutrition and the German Society for Gynaecology and Obstetrics) recommend that women should supplement folic acid at least 4 weeks before conception up until the end of the first trimester.

• important before and during the pregnancy
• for much cell energy
• good for the health of the heart and the blood vessels
• pure substance

Book recommendation: There has been a change of thinking in the teaching of vitamins. The effect of a vitamin used to be described by illness symptoms, which are the result of a severe deficiency. The daily vitamin requirement was defined by the amount which is sufficient to avoid these symptoms.
Today it is known that some vitamins in a high dosage can have an additional benefit for the health. This also applies to the B vitamin folic acid. In the book Folsäure, the German author Emmo Müller summarises all significant facts about the vitamin and its deficiency.