THURSDAY September 3, 2008 (foodconsumer.org) -- A new study suggests that sufficient intake of folate may help protect against DNA damage in colon cells which would otherwise lead to the formation of cancer ultimately.

The study conducted by researchers in the UK and the Incell Corporation in San Antonio, Texas and published in the Journal of Proteome Research showed that low levels of folate affect proteins which play a role in the development of cancer.

For the study, the researchers cultured a cell line in media with and without sufficient folate and found the vitamin affected proteins involved in proliferation, DNA repair, programmed cell death or apoptosis and those associated with the transformation of cells into malignancies.

Folate is found mostly in green leafy vegetables and some beans like chick peas, lima bean and lentils among others. Its well known benefit is reducing the risk of neural tube defects in infants. Because of this benefit, this vitamin is often supplemented in processed food such as wheat products such as breakfast cereal.

Early studies have suggested adequate dietary intake of folate may help prevent sperm abnormalities, reduce stroke risk in male smokers, protect against liver cancer and pancreatic cancer and reduce risk of Alzheimer's disease and cognitive impairment.

The current recommended daily allowance for adults is 400 micrograms of folate per day, which is found in about one and half cups of cooked spinach.

For more information on folate, read http://lpi.oregonstate.edu/infocenter/vitamins/fa/