Results 281 to 290 of about 41,237 (318)
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2014
Phytic acid is the main storage form for phosphate in plant seeds. From a nutritional point of view it decreases the seed value by chelating important minerals, such as iron, zinc, magnesium, and calcium. Therefore, the isolation of low phytic acid (lpa) mutants is considered a highly desirable objective in the genetic improvement of the nutritional ...
F Sparvoli, E Cominelli
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Phytic acid is the main storage form for phosphate in plant seeds. From a nutritional point of view it decreases the seed value by chelating important minerals, such as iron, zinc, magnesium, and calcium. Therefore, the isolation of low phytic acid (lpa) mutants is considered a highly desirable objective in the genetic improvement of the nutritional ...
F Sparvoli, E Cominelli
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Absorption of Monoferric Phytate by Dogs [PDF]
The Journal of Nutrition, 1979 Recent 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.
David A. Lipschitz +3 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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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.
Bartolomé M. Simonet +3 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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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.
O. P. D. Noronha +2 more
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Trends in Plant Science, 2000
Agriculture Research Service geneticist Victor A. Raboy (Aberdeen, ID, USA) has developed a novel corn with 66% less phytate. Iron absorption by Guatemalan villagers is 50% greater if they eat tortillas made from flour of the low-phytic-acid corn.
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Agriculture Research Service geneticist Victor A. Raboy (Aberdeen, ID, USA) has developed a novel corn with 66% less phytate. Iron absorption by Guatemalan villagers is 50% greater if they eat tortillas made from flour of the low-phytic-acid corn.
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Phytate and Mineral Bioavailability
2001FOR several decades, concerns have been raised about the role of phytic acidin reducing mineral bioavailability. Because dietary phytic acid is a ubiquitous plant constituent present in nuts, cereals, legumes, and oilseeds, current trends in food choices merit a reexamination of this issue.
Connie M. Weaver, Srimathi Kannan
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Effect of Phytate and Partially Hydrolyzed Phytate on in vitro Protein Digestibility
Journal of Food Science, 1985ABSTRACTThe effects of sodium phytate and partially hydrolyzed sodium phytate (0 ‐ 82% hydrolyzed) on pepsin digestion of casein and bovine serum albumin were evaluated by an in vitro procedure using dialy‐sates of pepsin digestion over a period of 0 – 23 hr. The inhibitory effect of phytate differed with substrate and increased with dose level. At the
A. A. Betschart +2 more
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