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What are the key similarities of folic acid and L-methylfolate? L-methylfolate and folic acid are two types of biochemical compounds important in the metabolism of the body. They are important in DNA replication, utilizing amino acids, and in the formation of red blood cells.
What does a folic acid do for your body? Folic acid or vitamin B9 is the un-methylated and synthetic form of folate. Therefore, it has to undergo enzymatic reduction by dihydrofolate reductase (DHFR) to become folate, which is biologically active. Folate naturally occurs in the dark green vegetables, legumes, avocadoes, legumes, and in the liver in the biologically active form.
What is L Methylfolate? L-methylfolate or levomefolic acid is the biologically active form of folate. It circulates through the blood, and it even can cross the blood-brain barrier. For instance, it is important in DNA replication, cysteine cycle, and the regulation of homocysteine. Here, the cell uses l-methylfolate in the methylation of homocysteine to form methionine and tetrahydrofolate (THF).
Is methylfolate a form of folic acid? The main difference between L methylfolate and folic acid is that L-methylfolate is primarily the biologically active form of folate whereas folic acid or vitamin B9 is one of the several types of vitamins converted into folate in the body. Furthermore, L-methylfolate is important for DNA replication, the cysteine cycle and the regulation of homocysteine, while folic acid deficiency can cause anemia with symptoms including feeling tired, heart palpitations, shortness of breath, open sores on the tongue, and changes in the color of the skin or hair.
Why is methylfolate better than folic acid? Methylfolate is the biologically active form of folate, meaning it doesn't need to be converted into another form for the body to absorb it (like folic acid does).
Where does dietary folate come from? As an advocate for a food-first approach, we can’t overlook the importance of eating food rich in folate, like green leafy vegetables (particularly spinach), brussels sprouts, asparagus, oranges, avocado, milk, yogurt, nuts, and beans.
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