Vitamin B9

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A B vitamin that can be obtained from dark, leafy vegetables, pasta, bread, cereal, and liver, and is associated mainly in the transfer of single-carbon units in the metabolism of nucleic acids and amino acids, red blood cell production, cell growth, and reproduction


Vitamin B9 is a B vitamin and is therefore water-soluble similar to other members of B vitamins. This vitamin can be obtained from leafy vegetables, pasta, bread, cereal, and liver. The known biochemically active form of vitamin B9 is the tetrahydrofolate. It is a co-enzyme involved in the transfer of single-carbon units in nucleic acid and amino acid metabolism. Since it is associated with the synthesis of pyrimidine nucleotide it becomes necessary for normal cell division, particularly during pregnancy and fetal development. It also helps in the production of red blood cells in erythropoiesis.

Deficiency of vitamin B9 may result in a macrocytic anemia as well as an increase in the level of homocysteine. Adequate vitamin B9 via supplementation is essential during pregnancy because deficiency of vitamin B9 may lead to birth defects.

IUPAC name: (2S)-2-[[4-[(2-amino-4-oxo-1H-pteridin-6-yl)methylamino]benzoyl]amino]pentanedioic acid

Chemical formula: C19H19N7O6


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