Occurrence, stability, and determination of formyl folates in foods

被引：0
|
作者：
机构：
[1] Jägerstad, Margaretha
[2] Jastrebova, Jelena
来源：
Jägerstad, M. (Margaretha.Jagerstad@slu.se) | 1600年 / American Chemical Society卷 / 61期
关键词：
The B-vitamin folate has specific tasks as a one-carbon (C1) group supplier in the building and repair of DNA and RNA as well as in the methylation of homocysteine to methionine. Folate occurs in all living cells as a dynamic pool of several interconvertible forms carrying different C1 groups. Along the food chain; this dynamic pool of folates constantly changes due to either enzymatic or chemical interconversions during food processing and storage. These interconversions make it difficult to determine individual folate forms in foods. The formyl folates; the second most predominant forms of food folates; after; 5-methyltetrahydrofolate; are particularly prone to interconvert at low pH. Today; this knowledge is often neglected; leading to risks for analytical underestimation of formyl folates. The purpose of the review is to explore the stability and interconversions of formyl folates in foods as well as to analyze the pitfalls in the determination of formyl folates. © 2013 American Chemical Society;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
相关论文
共 50 条
  • [1] Occurrence, Stability, and Determination of Formyl Folates in Foods
    Jagerstad, Margaretha
    Jastrebova, Jelena
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (41) : 9758 - 9768
  • [2] Analytical methodology for the determination of folates and folic acid in foods
    Catharino, Rodrigo Ramos
    Godoy, Helena Teixeira
    Lima-Pallone, Juliana Azevedo
    QUIMICA NOVA, 2006, 29 (05): : 972 - 976
  • [3] FOLATES IN FOODS - REACTIVITY, STABILITY DURING PROCESSING, AND NUTRITIONAL IMPLICATIONS
    HAWKES, JG
    VILLOTA, R
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1989, 28 (06) : 439 - 538
  • [4] VALUES FOR FOLATES IN FOODS
    PHILLIPS, DR
    WRIGHT, AJA
    SOUTHGATE, DAT
    LANCET, 1982, 2 (8298): : 605 - 605
  • [5] BIOAVAILABILITY OF DEUTERATED FOLATES ADDED TO FOODS
    GREGORY, JF
    WEI, MM
    BAILEY, LB
    TOTH, JP
    FASEB JOURNAL, 1995, 9 (03): : 154 - 154
  • [6] AVAILABILITY OF FOLATES FROM SOME FOODS
    BABU, S
    SRIKANTIA, SG
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 1976, 29 (04): : 376 - 379
  • [7] THE DETERMINATION OF FOOD FOLATES
    HAMON, CGB
    BLAIR, JA
    BIOLOGICAL CHEMISTRY HOPPE-SEYLER, 1988, 369 (07): : 543 - 544
  • [8] A mass spectrometric validated high-performance liquid chromatography procedure for the determination of folates in foods
    Pawlosky, RJ
    Flanagan, VP
    Doherty, RF
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2003, 51 (13) : 3726 - 3730
  • [9] OPTIMIZATION OF CHROMATOGRAPHIC CONDITIONS FOR THE DETERMINATION OF FOLATES IN FOODS AND BIOLOGICAL TISSUES FOR NUTRITIONAL AND CLINICAL-WORK
    LUCOCK, MD
    GREEN, M
    PRIESTNALL, M
    DASKALAKIS, I
    LEVENE, MI
    HARTLEY, R
    FOOD CHEMISTRY, 1995, 53 (03) : 329 - 338
  • [10] Analysis of natural and synthetic folates in pharmaceuticals and foods: a review
    Yin, Shuo
    Yang, Yi
    Li, Yongxin
    Sun, Chengjun
    ANALYTICAL METHODS, 2018, 10 (01) : 9 - 21
12345