Journal article

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

Yianna Y Zhang, Regine Stockmann, Ken Ng, Said Ajlouni

Critical Reviews in Food Science and Nutrition | TAYLOR & FRANCIS INC | Published : 2020

Abstract

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 aci..

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