Folsäure (Vitamin B9): Bedeutung für die Gesundheit, Mangelerscheinungen sowie natürliche und supplementäre Bezugsquellen
Oliwia Kaczmarek
2026-03-25
4 Min. Lesezeit
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Aufrufe
Obwohl Folsäure meist mit der pränatalen Phase assoziiert wird und eine zentrale Rolle bei der Prävention von Neuralrohrdefekten beim sich entwickelnden Kind spielt, reichen ihre Funktionen weit über diesen Zusammenhang hinaus. Welche Stoffwechselprozesse sind von einem ausreichenden Folatspiegel abhängig? Welche Symptome können auf einen Mangel hinweisen? Und warum sollte die regelmäßige Supplementierung dieses Vitamins ein fester Bestandteil der gesundheitlichen Vorsorge für jeden Menschen sein – unabhängig von Geschlecht und Alter?
Folic acid
Folic acid, also known as vitamin B9, is an organic compound belonging to the folian group, which is also their active form. The name folic acid comes from the Latin name folium, meaning leaf, and is synthesized in our bodies by gut bacteria.
Folic acid plays a role in the body
Folic acid plays an essential role in the metabolism of proteins and DNA, the carrier of genetic information found in every cell. In fetal life, it prevents spinal fracture, a defect that can occur during the first few months of pregnancy.
Excess folic acid
Excessive folic acid intake is not a risk in healthy people, where even very high doses of vitamins are well tolerated, but they can mask vitamin B12 deficiencies, so a high intake of this vitamin is not recommended for anemia.
Symptoms of folic acid deficiency
Folic acid deficiency in our body can be caused by too little intake of folic acid with food. Other factors can be absorption disorders or increased demand, e.g. pregnant women, infants, teenage girls or elderly people. Alcoholism, smoking, dieting with a caloric deficit and diseases such as chronic kidney disease, Crohn's disease, psychosis.
Folic acid sources
Natural folia found in food are folic acid salts. A rich source of these compounds is primarily dark green leafy vegetables such as spinach, Brussels sprouts, broccoli, green peas or cauliflower, but also wheat kernels and grain sprouts. Sources can also be found in animal products such as liver and eggs. It should also be noted that the folia contained in the food are very sensitive to high temperatures, so preserving the richness of those compounds should avoid long-term cooking of flavourings.