Phytate
in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
ABCD PBi
Phytate
in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
Autor:
Schlemmer, Ulrich
;
Frølich, Wenche
;
Prieto, Rafel M
;
Grases, Felix
Assuntos:
Absorption
;
Animals
;
Antioxidant
;
Chelating Agents - administration & dosage
;
Chelating Agents - metabolism
;
Degradation
;
Diet
;
Female
;
Food Analysis - methods
;
Food Analysis - standards
;
Food Handling
;
Humans
;
Inositol phosphates
;
Male
;
Phytic acid
;
Phytic Acid - administration & dosage
;
Phytic Acid - analysis
;
Phytic Acid - metabolism
É parte de:
Molecular nutrition & food research, 2009-09, Vol.53 (S2), p.S330-S375
Notas:
http://dx.doi.org/10.1002/mnfr.200900099
istex:0EFDDF9592FB1B399DFF87F7384F10F4ED231D85
ark:/67375/WNG-RLZD11KV-4
ArticleID:MNFR200900099
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
ObjectType-Article-1
ObjectType-Feature-2
Descrição:
The article gives an overview of phytic acid in food and of its significance for human nutrition. It summarises
phytate
sources in foods and discusses problems of phytic acid/
phytate
contents of food tables. Data on phytic acid intake are evaluated and daily phytic acid intake depending on food habits is assessed. Degradation of
phytate
during gastro-intestinal passage is summarised, the mechanism of
phytate
interacting with minerals and trace elements in the gastro-intestinal chyme described and the pathway of inositol phosphate hydrolysis in the gut presented. The present knowledge of
phytate
absorption is summarised and discussed. Effects of
phytate
on mineral and trace element bioavailability are reported and
phytate
degradation during processing and storage is described. Beneficial activities of dietary
phytate
such as its effects on calcification and kidney stone formation and on lowering blood glucose and lipids are reported. The antioxidative property of phytic acid and its potentional anticancerogenic activities are briefly surveyed. Development of the analysis of phytic acid and other inositol phosphates is described, problems of inositol phosphate determination and detection discussed and the need for standardisation of phytic acid analysis in foods argued.
Editor:
Weinheim: Wiley-VCH Verlag
Idioma:
Inglês