It has gained significant attention for its potential role in supporting the bodys natural healing and repair mechanisms, particularly in muscles, tendons, and ligaments
Chou CC, Pan SY, Sheen YJ, Lin JF, Lin CH, Lin HJ, et al
primary care-based study. Med Glas (Zenica) 10.2 (2013): 203-210
In baked model cookies, made from wheat flour fortified with folic acid and different carbohydrates, the reducing monosaccharides glucose and fructose were most effective in depleting folic acid by about 50% of its initial content, the reducing disaccharide lactose decreased folic acid by 23%, and non-reducing disaccharide sucrose did it by about 15% only at the end of baking likely due to the cleavage into glucose and fructose
Three additional variables accelerate degradation even when refrigeration is maintained: light exposure, freeze-thaw cycles, and contamination during use