phytic acid

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Related to Phytates: oxalates, Phylates

phy·tic acid

 (fī′tĭk)
n.
An antioxidant compound, C6H18O24P6, found abundantly in seeds and the bran of grain, that is the principal storage form of phosphorus in plants. Phytic acid is a strong chelator of calcium, zinc, and other minerals, and diets based on foods high in phytic acid, such as unrefined flour, can cause mineral deficiencies unless it is broken down by the sprouting of the seeds or by fermentation. Also called inositol hexakisphosphate.

[phyt(in), salt of phytic acid (from German Phytin : phyto-, phyto- + -in, -in) + -ic.]
References in periodicals archive ?
But the more important effect of teff fermentation is the increase in the nutritional content, because of the decreasing relationships of iron with phytates and of iron and tannins [16].
Phytates, found in legumes, nuts, seeds and grains, hold on to important minerals like iron, zinc and calcium.
In tested legumes, antinutritional compounds like phytates and trypsin inhibitor activities were higher in kidney bean whereas, haemagglutinin-lectin content in broad bean.
Since the 1930s, phytates have been thought of as anti-nutritional factors
Occurrence, Distribution, Content and Dietary Intake of Phytate, Food Phytates, pp: 25-52.
The need to improve iron and zinc bioavailability was based on the knowledge that absorption of these minerals from plant foods was low due to the non-heme form of iron and due to the high molar ratios of phytates and tannins to iron and zinc [22,23].
But they are also high in phytates, which can stop minerals being absorbed.
These phytates bind up with iron in the human intestinal tract and keep iron from being absorbed.
These components are protease inhibitors, isoflavones, phytosterols, phenolic acids, phytates and saponins.
All of the beneficial parts (bran, germ, and endosperm, and phytonutrients, such as phytates and phenolic acids) are retained in the whole grain flour.
Intake of fluids, fibre, phytates and foods rich in Vitamin B6 are good.