- Model NO.: CAS: 59-30-3
- Assay Method: HPLC-MS, GPC, HPLC, UV
- Application: Food, Health Care Products, Medicine
- Extract Source: Motherwort
- Einecs: 200-419-0
- Appearance: Yellow-Orange Crystalline Powder
- Specification: BP/USP/EP/JP/FCC
- HS Code: 29161900
- Certification: BRC, ISO, FDA, HACCP
- Application Form: Injection, Lotion, Suppository, Paste
- State: Powder
- CAS Number: 59-30-3
- Molecular Formula: C19h19n7o6
- Trademark: Hugestone
- Origin: Jiangsu
Folic acid , with CAS number of 59-30-3, can be called Pteroyl-l-glutamic acid ; pteroylmonoglutamic acid ; pteroylglutamic acid ; pteroyglutamic acid ; pteglu ; pga ; n-[4-[[(2-amino-4-hydroxy-6-pteridyl)methyl]amino]benzoyl]glutamic acid ; n-4-[(2-amido-4-oxo-1,4-dihydro-6-terene)methylamino]benzoyl-l-glutamic acid . Folic Acid (CAS NO.59-30-3) is a toxic substance, with flammability, burning will produce toxic gases, so it should be stored in a tightly closed container which is cool, dry and well-ventilated, be away from incompatible substances and light. Dry powder, foam, sand, carbon dioxide, water mist can be used if something urgent happened.
Vitamin B9 is essential for numerous bodily functions. Humans cannot synthesize folates de novo; therefore, folate (folic acid) has to be supplied through the diet to meet their daily requirements. The human body needs folate to synthesize DNA, repair DNA, and methylate DNA as well as to act as a cofactor in certain biological reactions. It is especially important in aiding rapid cell division and growth, such as in infancy and pregnancy. Children and adults both require folate to produce healthy red blood cells and prevent anemia.
Folic Acid (CAS NO.59-30-3) is necessary for the production and maintenance of new cells, appears to reduce the risk of stroke. It is also added to grain products in many countries and in these countries fortified products make up a significant source of folate. It is an important nutrient for women who may become pregnant.
Folic Acid (CAS NO.59-30-3) was identified as the corrective substance in brewer's yeast in the late 1930s and was first isolated in spinach leaves by Mitchell and others in 1941.