Phytic acid is found in grains, legumes and seeds. They serve as phosphate stores for the plant.
Phytic acid is considered to be an antioxidant agent because it is potent inhibitor of the iron-catalyzed hydroxyl radical formation by chelating the free iron and then blocking the coordination site.
This acids bind to minerals such as calcium, iron, zinc, magnesium and proteins and decreases the body’s ability to absorb and utilize these nutrients.
The common phytic acid is a hexaphosphate. Other inositol phosphates may contain from one to five phosphate groups on the inositol ring.
Most phytates found in foods contain a mix of minerals, both monovalent and divalent.
Despite serious concerns about phytates consumption, studies indicating that phytic acid may play a role in reducing blood glucose and plasma cholesterol and aid in cancer prevention have been reported.
In phytic acid rich foods, trials for reducing phytic acid, including physical or chemical processing, genetic manipulation ir enzymatic hydrolysis have been performed.
Some cereals including corn, barley and rice mutants have been developed that contain significantly lower levels of phytic acid without reducing the total phosphorus.
Phytic acid in food