4-Aminobenzoic Acid - Production and Occurrence

Production and Occurrence

In industry, PABA is prepared mainly by two routes: reduction of 4-nitrobenzoic acid and the Hoffman degradation of the monoamide derived from terephthalic acid.

Food sources of PABA include liver, brewer's yeast (and unfiltered beer), kidney, molasses, mushrooms, and whole grains.

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