Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes.
Crit Rev Food Sci Nutr
; 62(6): 1696-1712, 2022.
Article
en En
| MEDLINE
| ID: mdl-33190514
Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.[Formula: see text].
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Ácido Fítico
/
Fabaceae
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Crit Rev Food Sci Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2022
Tipo del documento:
Article
País de afiliación:
Australia
Pais de publicación:
Estados Unidos