phytic acid वाक्य
उदाहरण वाक्य
मोबाइल
- Phytic acid, an antinutritional factor, occurs primarily in the seed coats and germ tissue of plant seeds.
- Phytic acids are reduced significantly, but trypsin inhibitor, tannin, and saponin reduction is less effective than cooking.
- Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc.
- Cooking can also reduce the amount of phytic acid in food but soaking is much more effective.
- The main compositions of grain are carbohydrates ( energy ), protein, lipids, mineral, fiber, phytic acid, and tannins.
- However, vegetarians and vegans have microbes in their gut that can produce phytase that break down phytic acid.
- The latter authors state that the sprouting of cereals has been reported to decrease levels of phytic acid.
- There is a lot of concern with phytic acids in nuts and seeds because of its anti-nutrient characteristics.
- According to our article, at least, phytic acid is found in the hulls of nuts, seeds and grains.
- For example, oxalates and phytic acid form insoluble complexes which bind iron in the gut before it can be absorbed.
- Grains, such as corn and wheat, have phosphorus that is bound in an naturally indigestible form known as phytic acid.
- When iron and zinc bind to phytic acid they form insoluble precipitate and are far less absorbable in the intestines.
- However, the amount of phytic acid reduction from soaking is only marginal, and not enough to counteract its antinutrient effects
- Phytic acid and its metabolites have been implicated in DNA repair, clathrin-coated vesicular recycling, control of neurotransmission and cell proliferation.
- The use of sprouted grains will reduce the quantity of phytic acids in feed, with no significant reduction of nutritional value.
- Phytase is an enzyme that is able to break down the otherwise indigestible phytic acid, making it available to the pig.
- Cereal grains including corn, soybean and barley contain 50 to 75 % of their phosphorus in the form of phytic acid.
- Phytic acid, another substance in foods like dried beans and peas, also depresses calcium absorption somewhat, but less than oxalic acid.
- Similarly, Shipard ( 2005 ) states that enzymes of germination and sprouting can help eliminate detrimental substances such as phytic acid.
- The best evidence from these studies suggests an intracellular role for phytic acid as a cofactor in DNA repair by nonhomologous end-joining.
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