Phytic acid
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| Phytic acid | |
|---|---|
| Chemical name | myo-Inositol- 1,2,3,4,5,6- hexakisphosphate |
| Chemical formula | C6H18O24P6 |
| Molecular mass | 660.08 g/mol |
| Melting point | ? °C |
| Boiling point | ? °C |
| Density | ? g/cm3 |
| CAS number | 83-86-3 |
| SMILES | C1(OP(=O)(O)(O))C(OP(=O)(O)(O))C(OP(=O)(O)(O)) C(OP(=O)(O)(O))C(OP(=O)(O)(O))C1(OP(=O)(O)(O)) |
Phytic acid (known as inositol hexaphosphate (IP6), or phytate when its salt form) is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. Phosphorus in this form is generally not bioavailable to non-ruminant animals because they lack the digestive enzyme, phytase, required to separate phosphorus from the phytate molecule. On the other hand, ruminants readily utilize phytate because of the phytase produced by rumen microorganisms.
In modern agriculture, non-ruminant livestock such as swine and poultry are fed mainly grains such as soybeans and maize. Because phytate from these grains is unavailable for absorption, the unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure. Excess phosphorus excretion can lead to environmental problems such as eutrophication.
The bioavailability of phytate phosphorus can be increased by supplementation of the diet with phytase enzyme. 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. However, reported germination problems have hindered the use of these cultivars thus far.
[edit] Food science
Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron and zinc and can therefore contribute to mineral deficiencies in developing countries [1]. For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable. However, dietary mineral chelators help prevent over-mineralization of joints, blood vessels, and other parts of the body, which is most common in older persons. The Journal of Environmental Nutrition (April 2004 volume 27 issue 4) has also stated phytic acid may be considered a phytonutrient, providing an antioxidant effect.
Phytic acid's same mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract. Scientific research [2] also indicates that it may reduce the risk of colon cancer. Researchers now believe that IP6, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.
As a food additive, phytic acid is used as a preservative with E number E391.
Food must be well cooked in order to free IP6 from the fiber and enable it to be absorbed in the system. IP6 rarely appears in soluble fiber. It's usually attached to the bran, the hard (insoluble) fiber, which is difficult to digest. IP6 is found in legumes, peas, wheat, barley, and oats. Of any studied legumes, whole soybeans have the highest levels of phytic acid.
