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It decreases body weight, as a result of increasing in glutathione production

Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432

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En modelos preclnicos se asocia con promocin de angiognesis a travs de la va del receptor VEGFR2 y con modulacin del sistema del xido ntrico (NO)