Folate (folic acid)

Other names
Synopsis
Uses: Health Conditions
Uses: Body Systems
Products

Other names

folate
folic acid (synthetic form)

Synopsis

Folate, also known as vitamin B9, is a water-soluble B vitamin naturally found in leafy greens, legumes, citrus fruits, liver, and fortified grains. It plays a vital role in DNA synthesis, cell division, and methylation processes, making it especially crucial during periods of rapid growth such as pregnancy, infancy, and adolescence. The naturally occurring form in foods is called folate, while the synthetic version used in supplements and fortified foods is folic acid.

In the body, folate is involved in converting homocysteine to methionine, which is essential for cardiovascular health and neurotransmitter production. Adequate folate levels are also critical for preventing neural tube defects in developing fetuses, which is why supplementation is strongly recommended for women of childbearing age. Folate deficiency can lead to megaloblastic anemia, fatigue, irritability, poor concentration, and increased risk of birth defects or cardiovascular issues.

Supplemental folate is often used to support brain health, mood regulation, fertility, cardiovascular function, and detoxification pathways. Newer supplement forms include methylfolate (5-MTHF), the bioactive form of folate that bypasses common genetic polymorphisms (such as MTHFR mutations) that can impair folic acid conversion in some individuals.

Historical Use
Though the chemical identity of folate wasn’t discovered until the 20th century, the importance of folate-rich foods in health was recognized for centuries, especially in relation to blood and pregnancy. In traditional diets around the world, dark leafy greens, legumes, and organ meats—all high in natural folate—were staples, especially for pregnant and nursing women.

In Ayurvedic and Traditional Chinese Medicine, foods rich in folate were often included in tonic and blood-building formulas to address fatigue, anemia, or menstrual imbalances. For example, lentils, spinach, and beets (all folate-rich) were frequently recommended for promoting vitality and reproductive health.

Folate itself was first isolated in the 1940s from spinach leaves, a discovery driven by research into nutritional factors that could treat megaloblastic anemia. The synthetic form, folic acid, was later developed and introduced into prenatal supplements and fortified foods. In the 1990s, many countries mandated folic acid fortification in grains to reduce the risk of neural tube defects—a public health strategy that significantly lowered birth defect rates.

Today, folate is a cornerstone of preventive medicine, bridging modern nutritional science with the historical practice of using food as medicine. Its discovery and integration into global health policy mark one of the most impactful applications of nutritional biochemistry in clinical and public health settings.

Uses: Health Conditions

Anemia (Traditional)
Apathy (Traditional)
Birth Defects (prevention) (Traditional)
Bulimia (Traditional)
Burning Feet or Hands (Traditional)
Canker Sores (Traditional)
Down Syndrome (Traditional)
Energy (lack of) (Traditional)
Fatigue (Traditional)
Pap Smear (abnormal) (Traditional)
Pernicious Anemia (Traditional)
Reye's Syndrome (Traditional)

Body Systems

Spleen (Traditional)
Blood (Traditional)
Brain (Traditional)
Nails (Traditional)
Ovaries (Traditional)

Products containing this ingredient

Health Concerns

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