Results 151 to 160 of about 10,036 (202)
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Oxalate and Phytate of Soy Foods
Journal of Agricultural and Food Chemistry, 2005The consumption of foods made from soybeans is increasing because of their desirable nutritional value. However, some soy foods contain high concentrations of oxalate and/or phytate. Oxalate is a component of calcium oxalate kidney stones, whereas phytate is an inhibitor of calcium kidney stone formation.
Al-Wahsh, Ismail +4 more
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Dietary phytate and mineral bioavailability
Journal of Trace Elements in Medicine and Biology, 2001The relation between the dietary phytate (InsP6), mineral status and InsP6 levels in the organism, using three controlled diets (AIN-76A, AIN-76A + 1% phytate, AIN-76A + 6% carob seed germ), are studied. AIN-76A is a purified diet in which InsP6 is practically absent.
F, Grases +3 more
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On the Stability of a Tin-Phytate Complex
Nuklearmedizin, 1975SummaryThe stability of tin-phytate solution stored at room temperature has been studied. It was found that there is a pronounced increase in the rate of degradation of this complex, both temperature and phase change contributing to the enhanced rate of decomposition.
A B, Sewatkar +2 more
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Journal of the Science of Food and Agriculture, 2011
AbstractBACKGROUND: Phytases increase utilization of phytate phosphorus in feed. Since wheat is rich in endogenous phytase activity it was examined whether wheat phytases could improve phytate degradation compared to microbial phytases. Moreover, it was investigated whether enzymatic degradation of phytate is influenced by the matrix surrounding it ...
Brejnholt, Sarah M +4 more
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AbstractBACKGROUND: Phytases increase utilization of phytate phosphorus in feed. Since wheat is rich in endogenous phytase activity it was examined whether wheat phytases could improve phytate degradation compared to microbial phytases. Moreover, it was investigated whether enzymatic degradation of phytate is influenced by the matrix surrounding it ...
Brejnholt, Sarah M +4 more
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Nutrition & Food Science, 1985
The possibility that diets with high fibre levels could lead to mineral deficiency states in human populations was first recognised in Iran and other parts of the Middle East. In rural communities where the main source of energy was an unleavened, whole‐grain bread called tanok, male adolescents were observed to exhibit poor appetites, marked growth ...
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The possibility that diets with high fibre levels could lead to mineral deficiency states in human populations was first recognised in Iran and other parts of the Middle East. In rural communities where the main source of energy was an unleavened, whole‐grain bread called tanok, male adolescents were observed to exhibit poor appetites, marked growth ...
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Canola phytate : enzymatic hydrolysis and nitrogen-phytate relationships
1988This item was digitized as part of a project to share McGill's intellectual legacy with the public. If you are the copyright holder or a relative of the copyright holder who is deceased, you may request withdrawal by emailing escholarship.library@mcgill.ca.
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Dietary Phytate Intake and Molar Ratios of Phytate to Zinc and Iron in Turkey
Nutrition BulletinABSTRACT Phytate, a naturally occurring compound found in plant‐based foods, is known to chelate essential minerals such as iron and zinc, thereby reducing their bioavailability. For years, it has therefore been considered an antinutrient.
Yasemin Tuğba Öğünç +2 more
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Archives of Oral Biology, 1973
Abstract Hydroxyapatite, shaken with sodium phytate solution, began to take up phytate immediately. After the first few seconds, uptake was linear with respect to the logarithm of shaking time. Two constants, characteristic for each phytate solution, were defined. One of these related to a hypothetical “initial” uptake.
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Abstract Hydroxyapatite, shaken with sodium phytate solution, began to take up phytate immediately. After the first few seconds, uptake was linear with respect to the logarithm of shaking time. Two constants, characteristic for each phytate solution, were defined. One of these related to a hypothetical “initial” uptake.
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Absorption of Monoferric Phytate by Dogs
The Journal of Nutrition, 1979Recent studies have shown that the iron in wheat is predominantly in the form of monoferric phytate (MFP). Unlike phytate complexed with two or more iron atoms, MFP is soluble at pH 7.0 and above and may therefore be a relatively available form of dietary iron.
D A, Lipschitz +3 more
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PHYTASE AND PHYTATE DEGRADATION IN HUMANS
Nutrition Reviews, 2009Human intestinal phytases play a minor role in phytate degradation. However, endogenous phytases in bran have a major effect on phytate hydrolysis. The amount of endogenous phytase activity varies with the method of processing of the fiber.
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