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CAS NUMBER: 83-86-3
EC NUMBER: 201-506-6
Phytic acid is a natural plant antioxidant.
Phytic acid is abundantly found in edible legumes, cereals, oilseeds, pollens and nuts.
Phytic acid can be used as an substitute for presently employed seed preservatives, many of which cause health hazards.
Phytic acid chelate multivalent metal ions, mainly zinc, calcium and iron.
Phytic acid is also implicated in reducing lipid peroxidation and is used as a food preservative.
Phytic acid is a substance found in many plant-based foods.
Phytic acid is also called inositol hexaphosphate and IP6.
Phytic acid is the primary way phosphorus is stored in many plants, including beans, seeds, and nuts.
When phytic acid is consumed, Phytic acid binds to other minerals to create phytates.
Because you don't have any enzymes that can break phytates down, their nutrients cannot be absorbed into your body.
Phytic acid is a unique natural substance found in plant seeds.
Phytic acid has received considerable attention due to its effects on mineral absorption.
Phytic acid prevents the absorption of iron, zinc, and calcium and may promote mineral deficiencies.
That’s why Phytic acid is often referred to as an anti-nutrient.
Phytic acid’s not that simple, though phytic acid also has a number of health benefits.
Phytic acid, or phytate, is found in plant seeds.
Phytic acid serves as the main form of storage for phosphorus in the seeds.
Then, when seeds sprout, phytate is broken down and the phosphorus is released.
The phosphorus will be used by the young plant.
Phytic acid is also known as inositol hexaphosphate, or IP6.
Phytic acid’s often used commercially as a preservative due to its antioxidant properties.
Phytic acid is a six-fold dihydrogenphosphate ester of inositol, also called inositol hexakisphosphate or inositol polyphosphate.
At physiological pH, the phosphates are partially ionized, resulting in the phytate anion.
The phytate anion is a colorless species that has significant nutritional role as the principal storage form of phosphorus in many plant tissues, especially bran and seeds.
Phytic acid is also present in many legumes, cereals, and grains.
Phytic acid and phytate have a strong binding affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption in the small intestine.
The lower inositol polyphosphates are inositol esters with less than six phosphates, such as inositol penta, tetra, and triphosphate.
These occur in nature as catabolites of phytic acid.
Phytic acid was discovered in 1903.
Generally, phosphorus and inositol in phytate form are not bioavailable to non-ruminant animals because these animals lack the enzyme phytase required to hydrolyze the inositol-phosphate linkages.
Ruminants are able to digest phytate because of the phytase produced by rumen microorganisms.
In most commercial agriculture, non-ruminant livestock, such as swine, fowl, and fish, are fed mainly grains, such as maize, legumes, and soybeans.
Because phytate from these grains and beans is unavailable for absorption, the unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure.
Excess phosphorus excretion can lead to environmental problems, such as eutrophication.
The use of sprouted grains may reduce the quantity of phytic acids in feed, with no significant reduction of nutritional value.
Also, viable low-phytic acid mutant lines have been developed in several crop species in which the seeds have drastically reduced levels of phytic acid and concomitant increases in inorganic phosphorus.
However, germination problems have reportedly hindered the use of these cultivars thus far.
This may be due to phytic acid's critical role in both phosphorus and metal ion storage.
Phytate variants also have the potential to be used in soil remediation, to immobilize uranium, nickel, and other inorganic contaminants.
Although indigestible for many animals as they occur in seeds and grains, phytic acid and its metabolites have several important roles for the seedling plant.
Most notably, phytic acid functions as a phosphorus store, as an energy store, as a source of cations and as a source of myo-inositol.
Phytic acid is the principal storage form of phosphorus in plant seeds.
Phytic acids are ubiquitous, and phytic acid is the most abundant, with its concentration ranging from 10 to 100 μM in mammalian cells, depending on cell type and developmental stage.
Phytic acid is not obtained from the animal diet, but must be synthesized inside the cell from phosphate and inositol (which in turn is produced from glucose, usually in the kidneys).
The interaction of intracellular phytic acid with specific intracellular proteins has been investigated in vitro, and these interactions have been found to result in the inhibition or potentiation of the physiological activities of those proteins.
The best evidence from these studies suggests an intracellular role for phytic acid as a cofactor in DNA repair by nonhomologous end-joining.
Other studies using yeast mutants have also suggested intracellular phytic acid may be involved in mRNA export from the nucleus to the cytosol.
Inositol hexaphosphate facilitates the formation of the six-helix bundle and assembly of the immature HIV-1 Gag lattice.
Phytic acid makes ionic contacts with two rings of lysine residues at the centre of the Gag hexamer.
Proteolytic cleavage then unmasks an alternative binding site, where Phytic acid interaction promotes the assembly of the mature capsid lattice.
These studies identify IP6 as a naturally occurring small molecule that promotes both assembly and maturation of HIV-1.
Phytic acid, mostly as phytate in the form of phytin, is found within the hulls and kernels of seeds, including nuts, grains, and pulses.
In-home food preparation techniques may break down the phytic acid in all of these foods.
Simply cooking the food will reduce the phytic acid to some degree.
More effective methods are soaking in an acid medium, sprouting, and lactic acid fermentation such as in sourdough and pickling.
No detectable phytate (less than 0.02% of wet weight) was observed in vegetables such as scallion and cabbage leaves or in fruits such as apples, oranges, bananas, or pears.
As a food additive, phytic acid is used as the preservative, E391.
Phytic acid has a strong affinity to the dietary minerals, calcium, iron, and zinc, inhibiting their absorption from the small intestine.
Phytochemicals such as polyphenols and tannins also influence the binding.
When iron and zinc bind to phytic acid, they form insoluble precipitates and are far less absorbable in the intestines.
Because phytic acid also can affect the absorption of iron, "dephytinization should be considered as a major strategy to improve iron nutrition during the weaning period".
Dephytinization by exogenous phytase to phytate-containing food is an approach being investigated to improve nutritional health in populations that are vulnerable to mineral deficiency due to their reliance on phytate-laden food staples.
Phytic acid is an antioxidant.
Antioxidants help to remove free radicals from cells in the body.
These are the highly reactive byproducts of cellular metabolism.
Phytic acid – the storage form of phosphorus – is one of those pesky “anti-nutrients” the Paleo community keeps telling you to avoid.
Phytic acid (myoinositol 1,2,3,4,5,6-hexakis dihydrogen phosphate) is found in most cereals and legumes at concentrations of 1–3% dry matter.
Phytic acid is also found in some fruits and vegetables.
Phytic acid’s often considered an anti-nutrient because it binds minerals in the digestive tract, making them less available to our bodies.
Phytic acid, also known as phytate, is a compound found in the seeds of plants.
Plants use phytic acid to store phosphorus, which is vital for their growth and reproduction.
Phytic acid is a very important molecule, as it regulates many cellular functions in all eukaryotes.
Phytic acid is involved in development, DNA repair, RNA editing, mRNA transport, stress response, and phosphate homeostasis and sensing.
Biosynthesis of phytic acid occurs largely in the cytosol and starts with the synthesis of myo-inositol, also the precursor for many other important compounds in the cell.
The stepwise phosphorylation of myo-inositol leads to the final product phytate, which is stored as mixed phytate salts in protein storage vacuoles.
Phytic acid (C6H18O24P6) also known as inositol hexaphosphate or phytate as a salt, is the storage form of Phosphorous in all grains and oil seed.
Phytic acid accounts for 50-80% of the total phosphorus in different cereals.
The amount of phytate in grains, nuts, legumes and seeds is highly variable; the levels that researchers find when they analyze a specific food probably depends on growing conditions, harvesting techniques, processing methods, testing methods and even the age of the food being tested.
Phytic acid will be much higher in foods grown using modern high-phosphate fertilizers than those grown in natural compost.
Phytic acid is present in beans, seeds, nuts, grains-especially in the bran or outer hull; phytates are also found in tubers and trace amounts occur in certain fruits and vegetables like berries and green beans.
Normally the salts of phytic acid are found in plant seeds, animals and soils but the acid originates from natural mineral sources containing phosphorus or from fertilizers.
As Phytic acid containing fertilizers are applied to the soils, plant roots pick up the P at a physiological pH mainly as PO-34 which remains as inorganic Phosphorus (P) and is esterified through the I hydroxyl group to the carbon chain (C-O-P) as a single phosphate ester or attached to another phosphate by an energy rich pyrophosphate bond.
The phytic acid being the principal storage form of phosphorus in many seeds is named myo-inositol hexaphosphoric acid.
Phytic acids molecular formula is C6H18O24P6 and its molecular weight is 660.03.
The structure of phytic acid shows the structure of phytic acid with the different possibilities to interact with both metal cations (minerals) as with protein residues.
Phytic acid is considered as an anti-nutritient, it forms insoluble complexes with minerals such as zinc, calcium, magnesium and iron.
During the pre-weaning period, the diet of an infant is based upon cereal flours as well as upon baby milk formulas.
Therefore, the negative properties of phytates, particularly on the bioavalability of minerals, may have an effect on health during this first period.
All kinds of cereal grains and other products, such as roots and seeds are used to prepare the cereals for children.
The infant, after 4 months of age, is at risk of developing an iron deficit as a result of a decrease of his organic deposits and the increase of his needs, determined by the higher growth velocity.
When phytic acid binds to other minerals such as manganese, zinc or iron, the two form a compound known as a phytate.
Because humans don't have the enzymes needed to break down phytates, as much as 50 percent of these minerals especially iron passes out of the body unabsorbed.
Phytic acid can offer some health benefits.
Knowing how to maximize the nutrition you receive from foods rich in phytic acid can help.
Phytic acid is a substance found in nuts, edible seeds, and beans/legumes; it serves as the main storage form of phosphorous.
Phytic acid also binds to positively charged metals, which means it can attract the kinds of minerals that are crucial for nutrition, such as magnesium, iron, and zinc, thus impairing the absorption of these minerals in your digestive tract.
Phytic acid (PA, molecular formula: C6H18O24P6, molecular structure is as follows ), also known as inositol hexakisphosphate, hexaphosphoinositol, myo-inositol hexakisphosphate, IP6, is pale yellow to pale brown slurry liquid, soluble in water, ethanol and acetone, nearly insoluble in ether, benzene and chloroform.
Phytic acid is stable and incompatible with strong oxidizing agents.
Phytic acid’s basically non-toxic and should be sealed in a cool and dry place.
Storage and transportation can be according to general chemical regulations.
Phytic acid first identified is a naturally occurring compound formed during the maturation of seeds and cereal grains.
Phytic acid’s the storage form of phosphorus, an important mineral used in the production of energy as well as the formation of structural elements like cell membranes.
In the seeds of legumes, Phytic acid accounts for about 70% of the phosphate content and is structurally integrated with the protein bodies as phytin, a mixed potassium, magnesium, and calcium salt of inositol.
Phytic acid is the most abundant form of phosphorus in plants.
During food processing and digestion, inositol hexaphosphate can be partially dephosphorylated to produce degradation products, such as penta-, tetra-, and triphosphate, by the action of endogenous phytases, which are found in most PA-containing seeds from higher plants.
Seed germination results in increased phytase activity, and Phytic acid hydrolysis releases phosphate and free myoinositol for use during plant development.
Phytic acid has the ability to bind minerals, proteins, and starch (either indirectly or directly).
This binding alters the solubility, functionality, digestion, and absorption of these food components.
At normal pH range, the Phytic acid groups of phytic acid are negatively charged, allowing interaction with positively charged components such as minerals and proteins.
Metal ions may bind with one or more phosphate groups forming complexes of varying solubility. Proteins are able to bind directly with PA through electrostatic charges.
Starch binding may also occur via hydrogen bond formation. Zinc appears to be the most affected by PA because it forms the most stable and insoluble complex.
Other minerals and nutrients that are affected include calcium(Ca), sodium (Na), iron (Fe), magnesium (Mg), manganese (Mn), and chlorine (Cl).
The high-performance liquid chromatography (HPLC) method is the primary means of separation and quantification.
Phytic acid is capable of separating phytic acid and inositol phosphates as separate entities.
Phytic acid also has the sensitivity and reproducibility to measure low concentrations in products.
However the reagents used in this method must be pure and free from metals or it will cause distortion in the readings.
Adding 0.05% to 0.1% phytic acid and sodium phytate to beverages and alcohols can remove the calcium, iron and copper heavy metal elements in beverages and alcohols which can protect the human body.
The preservative prepared with phytic acid sprayed on fruits and vegetables can effectively improve the fresh-keeping period.
Proper addition of phytic acid as an antioxidant to vegetable oils or high-oil foods can extend the shelf life by 3 to 5 times.
Adding phytic acid to canned foods can achieve a stable color protection effect.
Adding a trace amount of phytic acid to canned fish, shrimp, squid and other aquatic products can prevent the formation of struvite.
Phytic acid can complex with metal ions bound to the surface of magnesium alloy to form a conversion coating, which can improve the resistance of magnesium alloy towards corrosion.
Phytic acid is a heat and light stabilizer, a flame retardant and an antistatic agent.
The incorporation of a trace amount of phytic acid in the resin can maintain light and heat stability for a long time, and can effectively prevent self-agglomeration.
Phytic acid can be used as a hydrogen peroxide storage stabilizer as it can prevent the decomposition of hydrogen peroxide.
Phytic acid can also be used as an antistatic agent for liquid fuels and fibers, as an anti-explosive additive for aviation gasoline, and as an excellent flame retardant for cotton, polyester, and silk fabrics.
Phytic acid is used to help maintain product stability.
Phytic acids therapeutic activities are said to include skin-lightening, anti-inflammatory and anti-oxidant properties.
Phytic acid is naturally occurring in grains, seeds, and beans.
Phytic acid is a mineral chelator that can bind to minerals to form mineral-phytate complex.
Phytic acid can also complex with metal ions bound to the surface of magnesium alloy to form a conversion coating, which can improve the resistance of magnesium alloy towards corrosion.
Phytic acid is inositol hexaphosphoric acid which exists in several stereoisomers.
Phytic acid is a source of phosphorus compounds for seeds and young plants.
APPLICATION:
Phytic acid can complex with metal ions bound to the surface of magnesium alloy to form a conversion coating, which can improve the resistance of magnesium alloy towards corrosion.
Phytic acid is a heat and light stabilizer, a flame retardant and an antistatic agent.
The incorporation of a trace amount of phytic acid in the resin can maintain light and heat stability for a long time, and can effectively prevent self-agglomeration.
Phytic acid can be used as a hydrogen peroxide storage stabilizer as it can prevent the decomposition of hydrogen peroxide. ,
Phytic acid can also be used as an antistatic agent for liquid fuels and fibers, as an anti-explosive additive for aviation gasoline, and as an excellent flame retardant for cotton, polyester, and silk fabrics.
PROPERTIES:
form: powder
composition: Sodium (Na), ≥5 mol/mol
cation traces: Ca: ≤2%
SMILES string: [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)O[C@H]1[C@H](OP([O-])([O-])=O)[C@H](OP([O-])([O-])=O)[C@H](OP([O-])([O-])=O)[C@@H](OP([O-])([O-])=O)[C@@H]1OP([O-])([O-])=O
CHEMICAL PROPERTIES:
colourless to pale yellow liquid.
SYNONYM:
Fytic acid
Phytate
Inositol hexaphosphate
Alkalovert
myo-inositol hexakisphosphate
myo-Inositol hexaphosphate
Alkovert
Phytine
Acide fytique
Acidum fyticum
Acido fitico
inositol hexakisphosphate
myo-Inositol, hexakis(dihydrogen phosphate)
myo-Inosistol hexakisphosphate
(2,3,4,5,6-pentaphosphonooxycyclohexyl) dihydrogen phosphate
CCRIS 4513
UNII-7IGF0S7R8I
Saeure des phytins
Phytic acid solution
Phytin
1D-myo-inositol hexakisphosphate
Inositol 1,2,3,4,5,6-hexakisphosphate
CHEBI:17401
Inosithexaphosphorsaeure
myo-Inositol, 1,2,3,4,5,6-hexakis(dihydrogen phosphate)
