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Folates: Stability and interaction with biological molecules

Wusigale,, Liang, Li
Journal of agriculture and food research 2020 v.2 pp. 100039
DNA damage, antioxidants, folic acid, food composition, food processing, foods, fructose, fruits, glucose, heat, irradiation, metabolism, neural tube defects, neurodegenerative diseases, nucleotides, oxygen, pH, photostability, protein structure, proteins, reducing sugars, solutes, vegetables
Folates play a key role in one-carbon metabolism and are beneficial in the prevention of neural tube defects, cardiovascular and neurodegenerative diseases. Fruits and vegetables, with high contents of folates, are mostly consumed after food processing. Hence, it is important to know the process of folate losses and the interaction between folate and co-solutes. The current knowledge on stability of folates in foods and interaction with biological molecules are presented in this review. Folates degrade under light, heat, oxygen, and acidic pH. Antioxidants allow better preservation of folates. Folates bind to proteins and alter protein structure under irradiation, while proteins improve the photostability of folates. Folates interact with nucleotides and induce DNA damage under irradiation. Reactions of folates with other food components such as reducing sugars, especially that fructose and glucose accelerate the degradation of folates. Additionally, future perspectives in this context are identified.