Title
Dietary roles of phytate and phytase in human nutrition: a review Dietary roles of phytate and phytase in human nutrition: a review
Author
Faculty/Department
Faculty of Sciences. Biology
Publication type
article
Publication
Amsterdam ,
Subject
Chemistry
Biology
Human medicine
Source (journal)
Food chemistry. - Amsterdam
Volume/pages
120(2010) :4 , p. 945-959
ISSN
0308-8146
ISI
000275010600001
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Affiliation
University of Antwerp
Abstract
Phytate is the primary storage form of both phosphate and inositol in plant seeds. It forms complexes with dietary minerals, especially iron and zinc, and causes mineral-related deficiency in humans. It also negatively impacts protein and lipid utilisation. It is of major concern for individuals who depend mainly on plant derivative foods. Processing techniques, such as soaking, germination, malting and fermentation, reduce phytate content by increasing activity of naturally present phytase. Supplementation of phytase in diets results in increase in mineral absorption. Apart from negative effects, its consumption provides protection against a variety of cancers mediated through antioxidation properties, interruption of cellular signal transduction, cell cycle inhibition and enhancement of natural killer (NK) cells activity. It has therapeutic use against diabetes mellitus, atherosclerosis and coronary heart disease and reduces kidney stone formation, HIV-1 and heavy metal toxicity; however, information on the dosage for humans for eliciting beneficial effects is limited.
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