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    Sources of Folates in Human Diet
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2015) Bielecka, Marika Magdalena; Cichosz, Grażyna; Nowak, Katarzyna; Chair of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland; Chair of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland; Chair of Dairy Science and Quality Management, University of Warmia and Mazury in Olsztyn, Poland
    Food of plant origin is characterized by the highest content of folates. Unfortunately, these compounds are supple to oxidation; their thermal destruction and removing with water are also unavoidable. Fresh food products subjected to thermal processing contain only from about 40% (broccoli, lentils) to over 90% (onion, soya, hen's egg) of the initial amount of folates. Content of folates in chilled food subjected to thermal processing is much lower: loss during chilling amounts to 10–20%, and increase from 16 to almost 100% during storage. Moreover, inhibitors of conjugase present in vegetables (cabbage, tomatoes, beans) and oranges and also polyphenols (wine, beer, tea, fruits) reduce bioavailability of folates. In food of animal origin (except liver) folate content is on average 2–2.5 times lower then in vegetables. Anyway, they are much more stable due to the presence of lipophylic antioxidants and also FBP (folate binding protein) in dairy products. Slower rate of absorption of folates bound to the protein and protection against intestinal bacteria increases their bioavailability. Absorption and metabolic utilization of folates is higher in the case of animal food products then plant ones.