Journal ArticleDOI
Oilseed phytates: Nutritional implications
TLDR
The protein quantity and quality, caloric value, and overall nutrient content of oilseeds are quite good as discussed by the authors, however, they are high in phytic acid and contain fiber and perhaps other binding agents which reduce mineral bioavailability from the seeds.Abstract:
The protein quantity and quality, caloric value, and overall nutrient content of oilseeds are quite good. However, oilseeds are high in phytic acid and contain fiber and perhaps other binding agents which reduce mineral bioavailability from the seeds. Phytic acid, the hexaphosphate of myoinositol, functions as the chief storage form of phosphate and inositol in mature seeds. On a dry basis, whole oilseeds contain about 1.5% while some oilseed protein concentrates can contain over 7.0% of the compound. Phytic acid is a strong chelating agent that can bind mono- and divalent metal ions to form the complex phytate. Published results from numerous animal feeding trials suggest poor bioavailability of minerals such as zinc, calcium, magnesium, phosphorus and possibly iron from diets containing high phytate foods. Recent studies involving the feeding of soy products to rats suggest that zinc is the mineral of most concern as its bioavailability from some soy products is quite low. Prediction of mineral bioavailability from phytate-containing foods is complicated by the complex interactions between the minerals and phytic acid contained in the foods, intestinal and the meal phytase activities, previous food processing conditions (especially pH), digestibility of the foods as well as the physiological status of the consumer of the foods. Very little is known about the chemistry of such interactions. Therefore, most of the emphasis in controlling or reducing mineral binding in oilseed products has been placed upon development of methodology for phytate removal.read more
Citations
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Book ChapterDOI
Phytates in Legumes and Cereals
TL;DR: This chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains from the seeds of various plants, and the correlation of phytate with the cooking quality of peas was first suggested by Mattson.
Journal ArticleDOI
Phytic acid interactions in food systems
TL;DR: Development of methods for producing low-phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components, such as pH-solubility profiles of the proteins and the cookability of the seeds.
Journal ArticleDOI
Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.
TL;DR: The article summarises phytate sources in foods and discusses problems of phytic acid/phytate contents of food tables and the need for standardisation of phYtic acid analysis in foods argued.
Journal ArticleDOI
Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains.
TL;DR: Biofortification of staple crops using modern biotechnological techniques can potentially help in alleviating malnutrition in developing countries.
Journal ArticleDOI
Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing
TL;DR: Phytate was determined in 14 samples of seed meal and protein isolates containing inorganic phosphate and chlorogenic acid and there was no difference between the results of the analysis using crude extracts and those using purified extracts.
References
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Journal ArticleDOI
Distribution of phytate and nutritionally important elements among the morphological components of cereal grains
Journal ArticleDOI
The effects of phytate on intestinal absorption and secretion of zinc, and whole-body retention of Zn, copper, iron and manganese in rats.
N. T. Davies,R. Nightingale +1 more
TL;DR: Dietary phytate significantly reduced the average daily accumulation and wholebody retention of iron, copper, manganese and Zn, whether or not the diet was supplemented with Zn and inhibited 65Zn absorption, possibly by inhibiting reabsorption of endogenous65Zn and thus promoting a more rapid loss from the body.
Journal ArticleDOI
Effect of phytic acid on zinc availability.
Boyd L. O'Dell,J. E. Savage +1 more
TL;DR: Zinc in isolated soy protein is less available than that in casein, and addition of calcium phytate to casein-gelatin type diet had little or no effect on zinc availability.
Journal ArticleDOI
Identification and properties of "phytate" in cereal grains and oilseed products.
de Boland Ar,Garner Gb,O'Dell Bl +2 more