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Folates and Dairy Products: A Critical Update

Karin M. Forssén, MSc, Margaretha I. Jägerstad, PhD, Karin Wigertz, PhD and Cornelia M. Witthöft, PhD

Department of Food Science, Swedish University of Agricultural Sciences, Uppsala (K.M.F., M.I.J., C.M.W.)
Department of Applied Nutrition, Center of Chemistry and Chemical Engineering, Lund University, Lund, (K.W.), SWEDEN




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  		Fig. 1a. Structure of folic acid (pteroyl-L-glutamic acid). 1b. Structure of native food folates, e.g. reduced, one-carbon-substituted forms of polyglutamates.

 




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