Ácido fólico e fortificação de alimentos

Autores

  • Janete Alaburda Instituto Adolfo Lutz, Divisão de Bromatologia e Química, São Paulo, SP
  • Luzia Shundo

DOI:

https://doi.org/10.53393/rial.2007.66.32816

Palavras-chave:

ácido fólico, folatos, vitaminas, alimentos fortificados

Resumo

Folato é o termo genérico utilizado para os compostos que apresentam atividade vitamínica similar a do ácido pteroilglutâmico e é usado para descrever as formas da vitamina que ocorrem naturalmente nos alimentos, enquanto que o termo ácido fólico representa a forma sintética encontrada em suplemento medicamentoso e em alimento enriquecido. O folato está diretamente relacionado com a prevenção de defeitos do tubo neural, além da prevenção de outras doenças como problemas cardiovasculares, doença de Alzheimer, alguns tipos de cânceres, entre outras. No Brasil, o Ministério da Saúde determinou que a partir de junho de 2004, todas as farinhas de trigo e de milho fabricadas no país ou importadas devem ser enriquecidas com ferro e ácido fólico. A presente revisão faz uma abordagem geral sobre o ácido fólico e folatos, em que é feita a discussão sobre as características físico-químicas, biodisponibilidade, funções bioquímicas, fontes, uso na fortificação de alimentos e metodologia analítica para sua quantificação em alimentos.

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Publicado

2007-04-01

Como Citar

1.
Alaburda J, Shundo L. Ácido fólico e fortificação de alimentos. Rev Inst Adolfo Lutz [Internet]. 1º de abril de 2007 [citado 5º de março de 2024];66(2):95-102. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/32816

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