Wikipedia:WikiProject Chemicals/Chembox validation/VerifiedDataSandbox and Phytic acid: Difference between pages

{{Redirect|IP6|the Internet Protocol revision|IPv6}}

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| verifiedrevid = 477163323

| ImageFile1 = Phytic acid.svg

| ImageName1 = Structural formula of phytic acid

| ImageFile2 = Phytic acid molecule ball.png

| ImageName2 = Ball-and-stick model of phytic acid

| ImageCaption2 = {{legend|rgb(64, 64, 64)|[[Carbon]], C}}{{legend|white|[[Hydrogen]], H}}{{legend|red|[[Oxygen]], O}}{{legend|orange|[[Phosphorus]], P}}

| ImageFile3 = Phytic acid molecule spacefill.png

| ImageName3 = Space-filling model of phytic acid

| IUPACName = (1''R'',2''S'',3''r'',4''R'',5''S'',6''s'')-cyclohexane-1,2,3,4,5,6-hexayl hexakis[dihydrogen (phosphate)]

| UNII_Ref = {{fdacite|correct|FDA}}

| ChEBI_Ref = {{ebicite|correct|EBI}}

| PubChem = 890

}}

| C = 6 | H = 18 | O = 24 | P = 6

| Density =

| MeltingPt =

| BoilingPt =

}}

'''Phytic acid''' is a six-fold [[phosphate|dihydrogenphosphate]] [[ester]] of [[inositol]] (specifically, of the ''myo'' [[isomer]]), also called '''inositol hexaphosphate''', '''inositol hexakisphosphate''' ('''IP6''') or '''inositol polyphosphate'''. At physiological pH, the phosphates are partially ionized, resulting in the '''phytate''' [[anion]].

The (''myo'') phytate anion is a colorless species that has significant nutritional role as the principal storage form of [[phosphorus]] in many [[plant]] [[Biological tissue|tissue]]s, especially [[bran]] and [[seed]]s. It is also present in many [[legume]]s, cereals, and grains. Phytic acid and phytate have a strong binding affinity to the [[dietary minerals]] [[calcium]], [[iron]], and [[zinc]], inhibiting their [[Small intestine#Absorption|absorption]] in the small intestine.<ref name="schlemmer">{{cite journal|last1=Schlemmer|first1=U.|last2=Frølich|first2=W.|last3=Prieto|first3=R. M.|last4=Grases|first4=F.|year=2009|title=Phytate in foods and significance for humans: Food sources, intake, processing, bioavailability, protective role and analysis|url=https://wiebaktmee.nl/cms/pdf/Schlemmer%20_Mol_Nutr_Food_res_2009_Phytate_in_foods_and_significance_for_humans.pdf|journal=Molecular Nutrition & Food Research|volume=53|issue=Suppl 2 |pages=S330–75|doi=10.1002/mnfr.200900099|pmid=19774556}}</ref>

The lower inositol polyphosphates are inositol esters with less than six phosphates, such as inositol penta- (IP5), tetra- (IP4), and triphosphate ([[Inositol trisphosphate|IP3]]). These occur in nature as [[catabolism|catabolites]] of phytic acid.

==Significance in agriculture==

[[File:Phytate.svg|thumb|left|The hexavalent phytate anion.]]

Phytic acid was discovered in 1903.<ref>{{cite web|last=Mullaney|first=Edward J. | name-list-style = vanc |title=Phytases: attributes, catalytic mechanisms, and applications|url=http://www.stri.si.edu/sites/inositol_conference/program/PDFs/monday_morning/Mullaney.pdf|publisher=United States Department of Agriculture–Agricultural Research Service|access-date=May 18, 2012|author2=Ullah, Abul H.J.|archive-url=https://web.archive.org/web/20121107115333/http://www.stri.si.edu/sites/inositol_conference/program/PDFs/monday_morning/Mullaney.pdf|archive-date=2012-11-07|url-status=dead}}</ref>

Generally, phosphorus and inositol in phytate form are not [[bioavailability|bioavailable]] to non-[[ruminant]] animals because these animals lack the [[enzyme]] [[phytase]] required to hydrolyze the inositol-phosphate linkages. [[Ruminant]]s are able to digest phytate because of the phytase produced by [[rumen]] [[microorganism]]s.<ref name="CAST">{{Cite journal|first1=Terry J. |last1=Klopfenstein |first2=Rosalina |last2=Angel |first3=Gary |last3=Cromwell |first4=Galen E. |last4=Erickson |first5=Danny G. |last5=Fox |first6=Carl |last6=Parsons |first7=Larry D. |last7=Satter |first8=Alan L. |last8=Sutton |first9=David H. |last9=Baker | name-list-style = vanc |date=July 2002 |title=Animal Diet Modification to Decrease the Potential for Nitrogen and Phosphorus Pollution |journal=Council for Agricultural Science and Technology |volume=21 |url=http://digitalcommons.unl.edu/animalscifacpub/518/ }}</ref>

In most commercial [[agriculture]], non-ruminant [[livestock]], such as [[swine]], [[fowl]], and [[fish]],<ref name="CASTI">{{Cite journal | vauthors = Romarheim OH, Zhang C, Penn M, Liu YJ, Tian LX, Skrede A, Krogdahl Å, Storebakken T |year=2008 |journal=Aquaculture Nutrition|title=Growth and intestinal morphology in cobia (Rachycentron canadum) fed extruded diets with two types of soybean meal partly replacing fish meal |volume=14 |issue=2 |pages=174–180 |doi=10.1111/j.1365-2095.2007.00517.x}}</ref> are fed mainly [[grain]]s, such as [[maize]], [[legume]]s, and [[soybean]]s.<ref>{{Cite journal|last1=Jezierny|first1=D.|last2=Mosenthin|first2=R.|last3=Weiss|first3=E.|date=2010-05-01|title=The use of grain legumes as a protein source in pig nutrition: A review|url=https://www.researchgate.net/publication/248333607|journal=Animal Feed Science and Technology |volume=157|issue=3–4|pages=111–128|doi=10.1016/j.anifeedsci.2010.03.001}}</ref> Because phytate from these grains and beans is unavailable for absorption, the unabsorbed phytate passes through the [[gastrointestinal tract]], elevating the amount of phosphorus in the manure.<ref name="CAST" /> Excess phosphorus excretion can lead to environmental problems, such as [[eutrophication]].<ref>{{Cite journal | doi = 10.1023/A:1023690824045 |jstor=27503850| year = 2003 |title=Industrialized Animal Production—A Major Source of Nutrient and Microbial Pollution to Aquatic Ecosystems| vauthors = Mallin MA | journal = Population and Environment| volume = 24| issue = 5| pages = 369–385|s2cid=154321894}}</ref> The use of [[sprouting|sprouted]] grains may reduce the quantity of phytic acids in feed, with no significant reduction of nutritional value.<ref>{{Cite journal|doi=10.1007/BF01092036 |title=Nutritive value of malted millet flours |year=1986 |last1=Malleshi |first1=N. G. |journal=Plant Foods for Human Nutrition |volume=36 |pages=191–6 |last2=Desikachar |first2=H. S. R.|issue=3}}</ref>

Also, viable low-phytic acid mutant lines have been developed in several crop species in which the seeds have drastically reduced levels of phytic acid and concomitant increases in inorganic phosphorus.<ref>{{Cite journal | vauthors = Guttieri MJ, Peterson KM, Souza EJ |doi=10.2135/cropsci2006.03.0137 |title=Milling and Baking Quality of Low Phytic Acid Wheat | journal=Crop Science |volume=46 |pages=2403–8|issue=6|year=2006 |s2cid=33700393 }}</ref> However, germination problems have reportedly hindered the use of these cultivars thus far. This may be due to phytic acid's critical role in both phosphorus and metal ion storage.<ref>{{Citation|last1=Shitan|first1=Nobukazu|title=Chapter Nine - New Insights into the Transport Mechanisms in Plant Vacuoles|date=2013-01-01|url=http://www.sciencedirect.com/science/article/pii/B9780124076952000093|journal=International Review of Cell and Molecular Biology|volume=305|pages=383–433|editor-last=Jeon|editor-first=Kwang W.|publisher=Academic Press|language=en|access-date=2020-04-24|last2=Yazaki|first2=Kazufumi|doi=10.1016/B978-0-12-407695-2.00009-3|pmid=23890387}}</ref> Phytate variants also have the potential to be used in soil remediation, to immobilize [[uranium]], [[nickel]], and other inorganic contaminants.<ref>{{cite journal | vauthors = Seaman JC, Hutchison JM, Jackson BP, Vulava VM | title = In situ treatment of metals in contaminated soils with phytate | journal = Journal of Environmental Quality | volume = 32 | issue = 1 | pages = 153–61 | year = 2003 | pmid = 12549554 | doi = 10.2134/jeq2003.0153 }}</ref>

==Biological effects==

===Plants===

Although indigestible for many animals as they occur in seeds and grains, phytic acid and its metabolites have several important roles for the seedling plant.

Most notably, phytic acid functions as a phosphorus store, as an energy store, as a source of cations and as a source of myo-inositol (a cell wall precursor). Phytic acid is the principal storage form of phosphorus in plant seeds.<ref name="Reddy">{{Cite book |title=Advances in Food Research |vauthors=Reddy NR, Sathe SK, Salunkhe DK |year=1982 |isbn=9780120164288 |series=Advances in Food Research |volume=28 |pages=1–92 |chapter=Phytates in legumes and cereals |doi=10.1016/s0065-2628(08)60110-x |pmid=6299067}}</ref>

===In vitro===

In animal cells, myo-inositol polyphosphates are ubiquitous, and phytic acid (myo-inositol hexakisphosphate) is the most abundant, with its concentration ranging from 10 to 100&nbsp;μM in mammalian cells, depending on cell type and developmental stage.<ref name="Szwergold">{{cite journal | vauthors = Szwergold BS, Graham RA, Brown TR | title = Observation of inositol pentakis- and hexakis-phosphates in mammalian tissues by 31P NMR | journal = Biochemical and Biophysical Research Communications | volume = 149 | issue = 3 | pages = 874–81 | date = December 1987 | pmid = 3426614 | doi = 10.1016/0006-291X(87)90489-X }}</ref><ref name="Sasakawa">{{cite journal | vauthors = Sasakawa N, Sharif M, Hanley MR | title = Metabolism and biological activities of inositol pentakisphosphate and inositol hexakisphosphate | journal = Biochemical Pharmacology | volume = 50 | issue = 2 | pages = 137–46 | date = July 1995 | pmid = 7543266 | doi = 10.1016/0006-2952(95)00059-9 }}</ref>

Phytic acid is not obtained from the animal diet, but must be synthesized inside the cell from phosphate and inositol (which in turn is produced from glucose, usually in the kidneys). The interaction of intracellular phytic acid with specific intracellular proteins has been investigated ''in vitro'', and these interactions have been found to result in the inhibition or potentiation of the activities of those proteins.<ref name="Hanakahi">{{cite journal | vauthors = Hanakahi LA, Bartlet-Jones M, Chappell C, Pappin D, West SC | title = Binding of inositol phosphate to DNA-PK and stimulation of double-strand break repair | journal = Cell | volume = 102 | issue = 6 | pages = 721–9 | date = September 2000 | pmid = 11030616 | doi = 10.1016/S0092-8674(00)00061-1 | s2cid = 112839 | doi-access = free }}</ref><ref name="Norris">{{cite journal | vauthors = Norris FA, Ungewickell E, Majerus PW | title = Inositol hexakisphosphate binds to clathrin assembly protein 3 (AP-3/AP180) and inhibits clathrin cage assembly in vitro | journal = The Journal of Biological Chemistry | volume = 270 | issue = 1 | pages = 214–7 | date = January 1995 | pmid = 7814377 | doi = 10.1074/jbc.270.1.214 | doi-access = free }}</ref>

Inositol hexaphosphate facilitates the formation of the six-helix bundle and assembly of the immature HIV-1 Gag lattice. IP6 makes ionic contacts with two rings of lysine residues at the centre of the Gag hexamer. Proteolytic cleavage then unmasks an alternative binding site, where IP6 interaction promotes the assembly of the mature capsid lattice. These studies identify IP6 as a naturally occurring small molecule that promotes both assembly and maturation of HIV-1.<ref>{{cite journal | vauthors = Dick RA, Zadrozny KK, Xu C, Schur FK, Lyddon TD, Ricana CL, Wagner JM, Perilla JR, Ganser-Pornillos BK, Johnson MC, Pornillos O, Vogt VM | title = Inositol phosphates are assembly co-factors for HIV-1 | journal = Nature | volume = 560 | issue = 7719 | pages = 509–512 | date = August 2018 | pmid = 30069050 | doi = 10.1038/s41586-018-0396-4 | pmc = 6242333 | bibcode = 2018Natur.560..509D }}</ref>

==Dentistry==

IP6 has potential use in endodontics, adhesive, preventive, and regenerative dentistry, and in improving the characteristics and performance of dental materials.<ref>{{Cite journal|doi = 10.3389/fmats.2021.638909|doi-access = free|title = Phytic Acid: Properties and Potential Applications in Dentistry|year = 2021|last1 = Nassar|first1 = Mohannad|last2 = Nassar|first2 = Rania|last3 = Maki|first3 = Husain|last4 = Al-Yagoob|first4 = Abdullah|last5 = Hachim|first5 = Mahmood|last6 = Senok|first6 = Abiola|last7 = Williams|first7 = David|last8 = Hiraishi|first8 = Noriko|journal = Frontiers in Materials|volume = 8|page = 29|bibcode = 2021FrMat...8...29N}}</ref><ref>{{cite journal | vauthors = Nassar M, Nassar R, Maki H, Al-Yagoob A, Hachim M, Senok A, Williams D, Hiraishi N | title = Phytic Acid: Properties and Potential Applications in Dentistry | journal = Frontiers in Materials | date = March 2021 | volume = 8 | page = 29 | doi = 10.3389/fmats.2021.638909 | bibcode = 2021FrMat...8...29N | doi-access = free }}</ref><ref>{{Cite journal|last1=Nassar|first1=Rania|last2=Nassar|first2=Mohannad|last3=Vianna|first3=Morgana E.|last4=Naidoo|first4=Nerissa|last5=Alqutami|first5=Fatma|last6=Kaklamanos|first6=Eleftherios G.|last7=Senok|first7=Abiola|last8=Williams|first8=David|date=2021|title=Antimicrobial Activity of Phytic Acid: An Emerging Agent in Endodontics|journal=Frontiers in Cellular and Infection Microbiology|volume=11|page=753649|doi=10.3389/fcimb.2021.753649|pmid=34765567|pmc=8576384|issn=2235-2988|doi-access=free}}</ref>

==Food science==

Phytic acid, mostly as phytate in the form of phytin, is found within the [[husk|hull]]s and kernels of seeds,<ref name=":0">{{Cite journal|last1=Ellison|first1=Campbell|last2=Moreno|first2=Teresa|last3=Catchpole|first3=Owen|last4=Fenton|first4=Tina|last5=Lagutin|first5=Kirill|last6=MacKenzie|first6=Andrew|last7=Mitchell|first7=Kevin|last8=Scott|first8=Dawn|date=2021-07-01|title=Extraction of hemp seed using near-critical CO2, propane and dimethyl ether|url=https://www.sciencedirect.com/science/article/pii/S0896844621000577|journal=The Journal of Supercritical Fluids|language=en|volume=173|pages=105218|doi=10.1016/j.supflu.2021.105218|s2cid=233822572|issn=0896-8446}}</ref> including [[Nut (fruit)|nut]]s, grains, and pulses.<ref name=schlemmer/>

In-home food preparation techniques may break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, [[sprouting]], and [[lactic acid fermentation]] such as in [[sourdough]] and [[pickling]].<ref>[http://agris.fao.org/agris-search/search.do?recordID=US9032841 "Phytates in cereals and legumes"]. fao.org.</ref>

No detectable phytate (less than 0.02% of wet weight) was observed in vegetables such as scallion and cabbage leaves or in fruits such as apples, oranges, bananas, or pears.<ref name="auto">{{cite journal | vauthors = Phillippy BQ, Wyatt CJ | title = Degradation of phytate in foods by phytases in fruit and vegetable extracts. | journal = Journal of Food Science | date = May 2001 | volume = 66 | issue = 4 | pages = 535–539 | doi = 10.1111/j.1365-2621.2001.tb04598.x }}</ref>

As a [[food additive]], phytic acid is used as the [[preservative]] [[E number|E391]].<ref>Functional Food - Improve Health through Adequate Food edited by María Chávarri Hueda, pg. 86</ref><ref>{{Cite web|url=https://noshly.com/additive/391/preservative/391/|title = Wise Eating, Made Easy}}</ref>

:{|class="wikitable sortable"

|+ Dry food sources of phytic acid<ref>Dephytinisation with Intrinsic Wheat Phytase and Iron Fortification Significantly Increase Iron Absorption from Fonio (Digitaria exilis) Meals in West African Women (2013)</ref><ref name="auto"/><ref>{{Cite book|last1=Reddy |first1=N. R. |last2=Sathe |first2=Shridhar K. | name-list-style = vanc |title=Food Phytates |publisher=CRC |location=Boca Raton |year=2001 |isbn=978-1-56676-867-2}}{{Page needed|date=September 2010}}</ref><ref name="Phillippy2002">{{cite journal | vauthors = Phillippy BQ, Bland JM, Evens TJ | title = Ion chromatography of phytate in roots and tubers | journal = Journal of Agricultural and Food Chemistry | volume = 51 | issue = 2 | pages = 350–3 | date = January 2003 | pmid = 12517094 | doi = 10.1021/jf025827m }}</ref><ref name="nuts">{{cite journal | vauthors = Macfarlane BJ, Bezwoda WR, Bothwell TH, Baynes RD, Bothwell JE, MacPhail AP, Lamparelli RD, Mayet F | title = Inhibitory effect of nuts on iron absorption | journal = The American Journal of Clinical Nutrition | volume = 47 | issue = 2 | pages = 270–4 | date = February 1988 | pmid = 3341259 | doi = 10.1093/ajcn/47.2.270 }}</ref><ref>{{cite journal | vauthors = Gordon DT, Chao LS | title = Relationship of components in wheat bran and spinach to iron bioavailability in the anemic rat | journal = The Journal of Nutrition | volume = 114 | issue = 3 | pages = 526–35 | date = March 1984 | pmid = 6321704 | doi = 10.1093/jn/114.3.526 }}</ref><ref>{{cite book | first1 = Elke K | last1 = Arendt | first2 = Emanuele | last2 = Zannini | name-list-style = vanc | chapter = Chapter 11: Buckwheat |title=Cereal grains for the food and beverage industries |publisher=Woodhead Publishing |isbn=978-0-85709-892-4 | page = 388 | chapter-url = https://books.google.com/books?id=j_9DAgAAQBAJ&pg=PA388 | date = 2013-04-09 }}</ref><ref>{{cite thesis | vauthors = Pereira Da Silva B | title = Concentration of nutrients and bioactive compounds in chia (Salvia Hispanica L.), protein quality and iron bioavailability in wistar rats | degree = Ph.D. | publisher = Federal University of Viçosa }}</ref>

! rowspan=2 | Food

! colspan=2 | Proportion by weight (g/100&nbsp;g)

|-

! {{abbr|Min.|Minimum}}

! {{abbr|Max.|Maximum}}

|-

|[[Hemp|Hulled Hemp Seed]]<ref name=":0" />

|4.5

|4.5

|-

|[[Pumpkin seed]] || 4.3 || 4.3

|-

|[[Linseed]] || 2.15 || 2.78

|-

|[[Sesame seeds]] flour || 5.36 || 5.36

|-

|[[Chia seeds]] || 0.96 || 1.16

|-

|[[Almonds]] || 1.35 || 3.22

|-

|[[Brazil nut]]s || 1.97 || 6.34

|-

|[[Coconut]] || 0.36 || 0.36

|-

|[[Hazelnut]] || 0.65 || 0.65

|-

|[[Peanut]] || 0.95 || 1.76

|-

|[[Walnut]] || 0.98 || 0.98

|-

|[[Maize]] (corn) || 0.75 || 2.22

|-

|[[Oat]] || 0.42 || 1.16

|-

|Oat meal || 0.89 || 2.40

|-

|[[Brown rice]] || 0.84 || 0.99

|-

|[[White rice|Polished rice]] || 0.14 || 0.60

|-

|[[Wheat]] || 0.39 || 1.35

|-

|[[Wheat flour]] || 0.25 || 1.37

|-

|[[Wheat germ]] || 0.08 || 1.14

|-

|Whole [[wheat bread]] || 0.43 || 1.05

|-

|[[Pinto bean|Beans, pinto]] || 2.38 || 2.38

|-

|[[Buckwheat]] || 1.00 || 1.00

|-

|[[Chickpeas]] || 0.56 || 0.56

|-

|[[Lentils]] || 0.44 || 0.50

|-

|[[Soybeans]] || 1.00 || 2.22

|-

|[[Tofu]] || 1.46 || 2.90

|-

|[[Soy]] beverage || 1.24 || 1.24

|-

|[[Soy protein]] concentrate || 1.24 || 2.17

|-

|New [[potato]] || 0.18 || 0.34

|-

|[[Spinach]] || 0.22 || NR

|-

|[[Avocado|Avocado fruit]] || 0.51 || 0.51

|-

| Chestnuts<ref>{{cite web|url=https://books.google.com/books?id=PzVvBgAAQBAJ&q=chestnut+phytate+mg&pg=PT19|title=Paleo Diet Guide: With Recipes in 30 Minutes or Less: Diabetes Heart Disease: Paleo Diet Friendly: Dairy Gluten Nut Soy Free Cookbook|first=Markus|last=Scuhlz | name-list-style = vanc |publisher=PWPH Publications|via=Google Books}}</ref>

| colspan=2 | 0.47

|-

| [[Sunflower seeds]] || colspan=2 | 1.60

|}

:{|class="wikitable sortable"

|+ Fresh food sources of phytic acid<ref name="Phillippy2002" />

! rowspan=2 | Food

! colspan=2 | Proportion by weight (%)

|-

! {{abbr|Min.|Minimum}}

! {{abbr|Max.|Maximum}}

|-

|[[Taro]] || 0.143 || 0.195

|-

|[[Cassava]] || 0.114 || 0.152

|}

===Dietary mineral absorption===

Phytic acid has a strong affinity to the dietary [[trace element]]s, [[calcium]], [[iron]], and [[zinc]], inhibiting their [[Small intestine#Absorption|absorption]] from the small intestine.<ref name=schlemmer/><ref name="gupta">{{cite journal|pmc=4325021|year=2013|last1=Gupta|first1=R. K.|title=Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains|journal=Journal of Food Science and Technology|volume=52|issue=2|pages=676–684|last2=Gangoliya|first2=S. S.|last3=Singh|first3=N. K.|pmid=25694676|doi=10.1007/s13197-013-0978-y}}</ref> [[Phytochemical]]s such as [[polyphenol]]s and [[tannins]] also influence the binding.<ref>{{cite journal |vauthors=Prom-u-thai C, Huang L, Glahn RP, Welch RM, Fukai S, Rerkasem B |doi=10.1002/jsfa.2471 |title=Iron (Fe) bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five rice genotypes |journal=Journal of the Science of Food and Agriculture |year=2006 |volume=86 |pages=1209–15 |issue=8 |bibcode=2006JSFA...86.1209P |url=https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=19315&content=PDF |access-date=2018-12-29 |archive-date=2020-02-23 |archive-url=https://web.archive.org/web/20200223165420/https://naldc-legacy.nal.usda.gov/naldc/download.xhtml?id=19315&content=PDF |url-status=dead }}</ref> When iron and zinc bind to phytic acid, they form insoluble precipitates and are far less absorbable in the intestines.<ref>{{cite journal | vauthors = Hurrell RF | title = Influence of vegetable protein sources on trace element and mineral bioavailability | journal = The Journal of Nutrition | volume = 133 | issue = 9 | pages = 2973S–7S | date = September 2003 | pmid = 12949395 | doi = 10.1093/jn/133.9.2973S | doi-access = free }}</ref><ref>{{Cite book | chapter = Phytates | title = Toxicants Occurring Naturally in Foods | author = Committee on Food Protection | author2 = Food and Nutrition Board | author3 = National Research Council | publisher = National Academy of Sciences | year = 1973 | isbn = 978-0-309-02117-3 | pages = [https://archive.org/details/toxicantsoccurri0000unse/page/363 363–371] | chapter-url = https://books.google.com/books?id=lIsrAAAAYAAJ&pg=PA363 | url = https://archive.org/details/toxicantsoccurri0000unse/page/363 }}</ref> <!-- ***this fragment must remain from an edit that deleted the beginning of the sentence, so I am suppressing it and its reference, please restore the missing data*** and vegetarians.<ref>{{cite journal | title = Position of the American Dietetic Association and Dietitians of Canada: Vegetarian diets | journal = Journal of the American Dietetic Association | volume = 103 | issue = 6 | pages = 748–65 | date = June 2003 | pmid = 12778049 | doi = 10.1053/jada.2003.50142 | author1 = American Dietetic Association }}</ref> -->

Because phytic acid also can affect the absorption of [[iron]], "dephytinization should be considered as a major strategy to improve iron nutrition during the weaning period".<ref>{{cite journal | vauthors = Hurrell RF, Reddy MB, Juillerat MA, Cook JD | title = Degradation of phytic acid in cereal porridges improves iron absorption by human subjects | journal = The American Journal of Clinical Nutrition | volume = 77 | issue = 5 | pages = 1213–9 | date = May 2003 | pmid = 12716674 | doi = 10.1093/ajcn/77.5.1213 | citeseerx = 10.1.1.333.4941 }}</ref> Dephytinization by exogenous [[phytase]] to phytate-containing food is an approach being investigated to improve nutritional health in populations that are vulnerable to mineral deficiency due to their reliance on phytate-laden food staples. [[Crop breeding]] to increase mineral density ([[biofortification]]) or reducing phytate content are under preliminary research.<ref name="Raboy">{{cite journal | last=Raboy | first=Victor | title=Low phytic acid crops: Observations based on four decades of research | journal=Plants | volume=9 | issue=2 | date=22 January 2020 | issn=2223-7747 | pmid=31979164 | doi=10.3390/plants9020140 | page=140| pmc=7076677 | doi-access=free }}</ref>

== See also ==

{{Commons category}}

*[[Antinutrient]]

*[[Essential nutrient]]

*[[Oxalic acid]]

== References ==

{{Reflist}}

{{Purinergics}}

{{Authority control}}

{{DEFAULTSORT:Phytic Acid}}

[[Category:Phytochemicals]]

[[Category:Antinutrients]]

[[Category:Preservatives]]

[[Category:Food additives]]

[[Category:Xanthine oxidase inhibitors]]

[[Category:Inositol]]

[[Category:Organophosphates]]

[[Category:Phosphate esters]]