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Phytates in Legumes and Cereals
1982Publisher Summary This chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains (which were not starch grains) from the seeds of various plants. Phytic acid has been generally regarded as the primary storage form of both phosphate and inositol in almost all seeds.
N R, Reddy, S K, Sathe, D K, Salunkhe
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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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Phytate reduces age-related cardiovascular calcification
Frontiers in Bioscience, 2008The aim of this research was to evaluate the effect of dietary phytate on cardiovascular calcification in rats during aging. Male Wistar rats (10 weeks old) were randomly assigned to four diet groups. The control group was fed with a balanced diet (UAR-A04) containing phytate.
Felix, Grases +6 more
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REFSUM'S SYNDROME WITH NORMAL PHYTATE METABOLISM
Acta Neurologica Scandinavica, 1971A case of “Refsum's syndrome” is described, in which phytanic acid was not detected in serum, nerve and muscle. The existence of cases with identical phenotypic manifestations and different underlying metabolic error is postulated.
M A, Ron, J, Pearce
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Differential Phytate Utilization in Candida species
Mycopathologia, 2011The present study was undertaken to evaluate and characterize the phytase activity in different Candida species. A total of 113 Candida isolates representing eight species were examined for phytase activity by an agar plate assay using the calcium salt of phytic acid as the sole phosphorus source.
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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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Oilseed phytates: Nutritional implications
Journal of the American Oil Chemists' Society, 1979AbstractThe 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.
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Wheat fiber, phytates and iron absorption
Scandinavian Journal of Gastroenterology, 1987The marked inhibitory effect of bran on iron absorption can almost completely be explained by its content of phytates. There are other inhibiting factor(s) as well in bran but they play only a minor role especially in meat containing meals. Several studies were made to clarify the role of phytates. Enzymatic dephytinization of bran almost fully removed
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1990
Rapeseed is a good source of high-quality protein. However, its use for both human food and animal feed is limited by the presence of high fiber and antinutritional factors such as glucosinolates, polyphenols, and phytic acid (PA). Much work has been done to solve the fiber, glucosinolate, and phenolic problems, and these are discussed elsewhere in the
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Rapeseed is a good source of high-quality protein. However, its use for both human food and animal feed is limited by the presence of high fiber and antinutritional factors such as glucosinolates, polyphenols, and phytic acid (PA). Much work has been done to solve the fiber, glucosinolate, and phenolic problems, and these are discussed elsewhere in the
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