نتایج جستجو برای: phytic acid
تعداد نتایج: 747468 فیلتر نتایج به سال:
Background: Phytic acid is phosphated compound that exists as potassium - magnesium salt in aleurone layer of cereals. Phytic acid has a strong ability to chelate many minerals, such as calcium, iron and zinc. It changes these essential minerals to insoluble complexes and inhibits minerals bioavailability. In this study, effect of several lactic acid bacteria (casei, fermentum, plantarum ...
introduction: bread made from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. this survey aimed to determine phytic acid content in different types of bread and dough consumed in yazd, iran. materials and methods: a descriptive, cross-sectional study was carried ou...
Background: In Iran, bread is mainly baked from flours with high extraction rate and low fermentation time that results in increasing amount of phytic acid causing low absorption and bioavailability of important minerals in the body. In this study, effect of baker’s yeast and several lactic acid bacteria on phytic acid of baguette bread is compared. Methods: Two...
phytic acid is a major storage form of phosphorous in cereals that acts as food inhibitor by chelating micronutrients and prevents it to be bioavailabe for monogastric animals, including humans. ninety three wheat (triticum aestivum l.) germplasms, including cultivars from india, were characterized for phytic acid and fe contents. phytic acid contents ranged from 0.59 (iitr 92) to 2.08% (iitr 2...
An ICPMS method for the determination of phytic acid in human urine based on the total phosphorus measurement of purified extracts of phytic acid is described. Pretreatment of the sample is required to avoid interference in the ICPMS detection from other phosphorus compounds accompanying phytic acid in urine such as phosphate or pyrophosphate. This treatment consists of a simple filtration of t...
Phytic acid exerts an activation effect on the oxidation of 2,2'-dipyridyl ketone hydrazone catalysed by Cu(II) ion and the oxidation product is highly fluorescent. A fixed time method for the fluorimetric determination of phytic acid based on this effect is described. The calibration graph is linear over the range 0.05-0.6 mg l-1 phytic acid, resulting in a limit of detection of 0.03 mg l-1 ph...
Consumption of bread made from flours with high extraction rates is fairly common in western countries and has recently become widespread in Iran. Such breads contain relatively high levels of phytic acid. Phytic acid is present in the aleurone layer of wheat in the form of potassium-magnesium salts. It is carried over to wheat flour and to bread. Phytic acid is known to have chelating properti...
Phytic acid is the major storage compound for phosphorus (P) in plants. While accounting for up to 90 % in many seeds, usually only <10 % of total P is found in phytic acid in green leaves. This study follows up on the findings of a recent review of the occurrence of phytic acid in green leaves which revealed that (i) the current knowledge of phytic acid in leaves is mostly based on data from (...
Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in bo...
Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in bo...
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