The (myo) phytate anion is a colorless species that has significant nutritional role as the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It is also present in many legumes, cereals, and grains. Phytic acid and phytate have a strong binding affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption  . Phosphorus and inositol in phytate form are not , in general, bioavailable to non-ruminant animals because these animals lack the enzyme phytase required to hydrolyze the inositol-phosphate linkages. Ruminants are able to digest phytate because of the phytase produced by rumen microorganisms. In most commercial agriculture, non-ruminant livestock, such as swine, fowl, and fish, are fed mainly grains, such as maize, legumes, and soybeans. Because phytate from these grains and beans is unavailable for absorption, the unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure. Excess phosphorus excretion can lead to environmental problems, such as eutrophication. The use of sprouted grains will reduce the quantity of phytic acids in feed, with no significant reduction of nutritional value. Biological and physiological roles Although indigestible for many animals, phytic acid and its metabolites as they occur in seeds and grains  have several important roles for the seedling plant. Dentistry IP6 has potential use in endodontics, adhesive, preventive  and regenerative dentistry, and in improving the characteristics and performance of dental materials. URL In-home food preparation techniques can break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, sprouting, and lactic acid fermentation such as in sourdough and pickling."Phytates in cereals and legumes". fao.org. Dietary mineral absorption Phytic acid has a strong affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption  . Phytochemicals such as polyphenols and tannins also influence the binding. When iron and zinc bind to phytic acid, they form insoluble precipitates and are far less absorbable in the intestines. and vegetarians. Because phytic acid  can affect the absorption of iron, "dephytinization should be considered as a major strategy to improve iron nutrition during the weaning period". Dephytinization by exogenous phytase to phytate-containing food is an approach being investigated to improve nutritional health in populations that are vulnerable to mineral deficiency due to their reliance on phytate-laden food staples. Crop breeding to increase mineral density (biofortification) or reducing phytate content are under preliminary research.
The (myo) phytate anion is a colorless species that has significant nutritional role as the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It is also present in many legumes, cereals, and grains. Phytic acid and phytate have a strong binding affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption in the small intestine . Generally, phosphorus and inositol in phytate form are not bioavailable to non-ruminant animals because these animals lack the enzyme phytase required to hydrolyze the inositol-phosphate linkages. Ruminants are able to digest phytate because of the phytase produced by rumen microorganisms. In most commercial agriculture, non-ruminant livestock, such as swine, fowl, and fish, are fed mainly grains, such as maize, legumes, and soybeans. Because phytate from these grains and beans is unavailable for absorption, the unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure. Excess phosphorus excretion can lead to environmental problems, such as eutrophication. The use of sprouted grains may reduce the quantity of phytic acids in feed, with no significant reduction of nutritional value. Biological and physiological roles Although indigestible for many animals, as they occur in seeds and grains , phytic acid and its metabolites have several important roles for the seedling plant. Dentistry IP6 has potential use in endodontics, adhesive, preventive , and regenerative dentistry, and in improving the characteristics and performance of dental materials. URL In-home food preparation techniques may break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, sprouting, and lactic acid fermentation such as in sourdough and pickling."Phytates in cereals and legumes". fao.org. Dietary mineral absorption Phytic acid has a strong affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption from the small intestine . Phytochemicals such as polyphenols and tannins also influence the binding. When iron and zinc bind to phytic acid, they form insoluble precipitates and are far less absorbable in the intestines. Because phytic acid also can affect the absorption of iron, "dephytinization should be considered as a major strategy to improve iron nutrition during the weaning period". Dephytinization by exogenous phytase to phytate-containing food is an approach being investigated to improve nutritional health in populations that are vulnerable to mineral deficiency due to their reliance on phytate-laden food staples. Crop breeding to increase mineral density (biofortification) or reducing phytate content are under preliminary research.
A
in the small intestine
R
Phosphorus
Generally, phosphorus
D
, in general,
R
will
may
D
phytic acid and its metabolites
A
, phytic acid and its metabolites
A
,
R
can
may
A
from the small intestine
D
and vegetarians.
A
also