The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis
Abstract
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.
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Cites
Yasuda, H., Shima, N., Nakagawa, N., Mochizuki, S.-I., Yano, K., Fujise, N., Sato, Y., Goto, M., Yamaguchi, K., Kuriyama, M., et al. (1998) · Endocrinology · doi:10.1210/endo.139.3.5837 · Cited by 1,201
Iron-catalyzed hydroxyl radical formation. Stringent requirement for free iron coordination site.
Graf, E., Mahoney, J. R., Bryant, R. G., & Eaton, J. W. (1984) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(17)43139-5 · Cited by 855
Syndrome of iron deficiency anemia, hepatosplenomegaly, hypogonadism, dwarfism, and geophagia
Prasad, A. S., Halsted, J. A., & Nadimi, M. (1961) · The American Journal of Medicine · doi:10.1016/0002-9343(61)90137-1 · Cited by 791
Mechanisms of calcification: role of collagen, polyphosphates, and phosphatase
Fleish, H., & Neuman, W. F. (1961) · American Journal of Physiology-Legacy Content · doi:10.1152/ajplegacy.1961.200.6.1296 · Cited by 444
Phytic acid degradation as a means of improving iron absorption
Hurrell (2004) · International Journal for Vitamin and Nutrition Research · doi:10.1024/0300-9831.74.6.445 · Cited by 315 · cited 1×
“Numerous studies have described the negative effect of phytate on the bioavailability of minerals and trace elements [171, 205, 214–221] which recently was extensively reviewed [222–226].”
BackgroundAnti-cancer function of phytic acid
Shamsuddin, A. M. (2002) · International Journal of Food Science and Technology · doi:10.1046/j.1365-2621.2002.00620.x · Cited by 182 · cited 2×
“Given that excellent and extensive reviews on the anticancer activity of phytic acid have been published very recently [384–388], a further review here of this topic is not yet required.”
BackgroundDo Mammals Make All Their Own Inositol Hexakisphosphate?
Letcher, A. J., Schell, M. J., & Irvine, R. F. (2008) · Biochemical Journal · doi:10.1042/bj20081417 · Cited by 90
Cited by
Hu, M. C., Shiizaki, K., Kuro-o, M., & Moe, O. W. (2013) · Annual Review of Physiology · doi:10.1146/annurev-physiol-030212-183727 · Cited by 587
Impact of anthropogenic CO2 emissions on global human nutrition
Smith, M. R., & Myers, S. S. (2018) · Nature Climate Change · doi:10.1038/s41558-018-0253-3 · Cited by 439
Kell, D. B. (2010) · Archives of Toxicology · doi:10.1007/s00204-010-0577-x · Cited by 361
Nutritional iron turned inside out: intestinal stress from a gut microbial perspective
Kortman, G. A. M., Raffatellu, M., Swinkels, D. W., & Tjalsma, H. (2014) · FEMS Microbiology Reviews · doi:10.1111/1574-6976.12086 · Cited by 291
Banana peels as a bioactive ingredient and its potential application in the food industry
Mohd Zaini, H., Roslan, J., Saallah, S., Munsu, E., Sulaiman, N. S., & Pindi, W. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105054 · Cited by 259
Metadata
- Authors
- Schlemmer, U., Frølich, W., Prieto, R. M., & Grases, F.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2009-09
- Volume
- 53
- Issue
- S2
- Pages
- S330-75
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2000090586
- Cited by
- 903
- References
- 7
- FWCI
- 16.62
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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