Folic acid, converted into folate by the body itself after ingestion, being the most stable chemical form in processing and storage, is also the most used in food supplements and in the fortification of foods.
Folate was discovered between 1931 and 1943. The term "folic" derives from the Latin folium (meaning leaf) because they were first identified in dark green leafy vegetables.
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The terms "folate" and "folic acid" have somewhat different meanings depending on the context, although they are sometimes used interchangeably. In the field of organic chemistry, folate refers to the conjugate base of folic acid. In the field of biochemistry, they are a class of related biologically active compounds - including folic acid. In the field of nutrition, they represent a family of essential nutrients linked to folic acid obtained from natural sources. The term "folic acid" is reserved for the synthetic form that is used as a food supplement.
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