| 21. | Phytic acid, an antinutritional factor, occurs primarily in the seed coats and germ tissue of plant seeds.
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| 22. | Phytic acids are reduced significantly, but trypsin inhibitor, tannin, and saponin reduction is less effective than cooking.
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| 23. | Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc.
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| 24. | Cooking can also reduce the amount of phytic acid in food but soaking is much more effective.
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| 25. | The main compositions of grain are carbohydrates ( energy ), protein, lipids, mineral, fiber, phytic acid, and tannins.
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| 26. | However, vegetarians and vegans have microbes in their gut that can produce phytase that break down phytic acid.
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| 27. | The latter authors state that the sprouting of cereals has been reported to decrease levels of phytic acid.
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| 28. | There is a lot of concern with phytic acids in nuts and seeds because of its anti-nutrient characteristics.
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| 29. | According to our article, at least, phytic acid is found in the hulls of nuts, seeds and grains.
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| 30. | For example, oxalates and phytic acid form insoluble complexes which bind iron in the gut before it can be absorbed.
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