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.
Read more about this topic: 4-Aminobenzoic Acid
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