phytic

Simply cooking the food will reduce the phytic acid to some degree.

Cooking can also reduce the amount of phytic acid in food but soaking is much more effective.

Phytic acid may be considered a phytonutrient, providing an antioxidant effect.

Phytic acid is the principal storage forms of phosphorus in plant seeds.

Phytic acid is found within the hulls of nuts, seeds, and grains.

In-home food preparation techniques can break down the phytic acid in all of these foods.

Contrary to that, one study correlated decreased osteoporosis risk with phytic acid consumption.

Phytic acid is one of few chelating therapies used for uranium removal.

As a food additive, phytic acid is used as the preservative E391.

Phytic Acid is an antioxidant found in plant cells that most likely serves the purpose of preservation.

Some foods rich in fibre contain phytic acid.

There is also some belief that the chelating of phytic acid may have potential use in the treatment of cancer.

If soy milk is made into tempeh, the phytic acid content is cut in half.

Most phytases are able to cleave five of the six phosphate groups from phytic acid.

Phytic acid in health and disease.

If untreated, phytic acid can bind to minerals like calcium and block their absorption.

Phytic acid and its metabolites have several other important roles in Eukaryotic physiological processes.

As such, phytases, which hydrolyze phytic acid and its metabolites, also have important roles.

Catabolites of phytic acid are called lower inositol polyphosphates.

As such, the exact physiological roles of intracellular phytic acid are still a matter of debate.

There is a lot of concern with phytic acids in nuts and seeds because of its anti-nutrient characteristics.

The bran contains phytic acid, which can prevent the absorption of minerals in the small intestine.

Phytases have been grouped based on the first phosphate position of phytic acid that is hydrolyzed.

Soybeans contain a high level of phytic acid, which has many effects including acting as an antioxidant and a chelating agent.

In preparing foods with high phytic acid concentrations, it is recommended they be soaked in after being ground to increase the surface area.