A deficiency of folate or vitamin B12 may increase the level of homocysteine, an amino normally found in the blood.
High levels of homocysteine may damage coronary arteries or make it easier for blood clotting cells called platelets to clump together and form clot.
In the absence of either vitamin B12 or folic acid, DNA synthesis is impaired and the developing red cells in the bone marrow exhibit a characteristic disturbance of cell maturation.
Folic acid is a B-group vitamin that is needed for healthy growth and development. The word of folic acid is derived from the Latin ‘folium’ mean ‘leaf’.
Folic acid is required for the formation of blood cells by bone marrow and is involved in the formation of the blood pigment hemoglobin.
It is also required for the synthesis of some amino acids. Deficiency symptoms involved pernicious anemia.
This vitamin is known as folate when it is found naturally in food, such as green leafy vegetables, and as folic acid when it is added to food, such as bread and breakfast cereals or used in dietary supplements.
Nuts, dried beans, turnips, lentils corn, and shredded wheat are good sources of this vitamin, while liver and wheat bran are excellent.
Vitamin B-12 or cobalamin is a very complex chemical compound. This vitamin is required for the normal development of red blood cells, and a deficiency in it causes acute pernicious anemia and a variety of other disorders.
Vitamin B12 is unique among vitamins in that it is synthesized in nature by bacteria. It is found in the tissues of animal which require the vitamin for critical functions in cellular division and growth.
The organs of animals are excellent sources of vitamin B-12 and the muscles of warm blooded animals and fish are good sources. Vitamin B12 is found in meat, liver and other foods in animal protein.
Folic acid supplements can correct the anemia associated with vitamin B12 deficiency, Unfortunately, folic acid will not correct changes in the nervous system that result from vitamin B12 deficiency.
Food science is the study of food's composition, properties, and interactions with biological and chemical processes. It explores how food is processed, preserved, and safely consumed. By combining biology, chemistry, and nutrition, food science improves food quality, enhances flavor, and ensures safety for global consumption.
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