Genetic Improvement of Cereals with Low Phytic Acid Content
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IMPACTS OF AGRICULTURE ON HUMAN HEALTH AND NUTRITION – Vol. II - Genetic Improvement of Cereals with Low Phytic Acid Content - Raboy, V. ©Encyclopedia of Life Support Systems (EOLSS) GENETIC IMPROVEMENT OF CEREALS WITH LOW PHYTIC ACID CONTENT
Contents 1. Introduction 2. Phytic acid Genetics 2.1. Background 2.2. The Isolation of Cereal low phytic acid Mutants 3. Breeding and evaluation of " low phytic acid " crops 4. The use of near-isogenic crop lines in studies of dietary Phytate in human health 5. Conclusions and future directions Glossary Bibliography Biographical Sketch
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Background: Phytic acid is phosphated compound that exists as potassium - magnesium salt in aleurone layer of cereals. Phytic acid has a strong ability to chelate many minerals, such as calcium, iron and zinc. It changes these essential minerals to insoluble complexes and inhibits minerals bioavailability. In this study, effect of several lactic acid bacteria (casei, fermentum, plantarum ...
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Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in bo...
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Vegetable protein sources are often mixed with cereals for complementary feeding. Both contain high levels of phytic acid, which can inhibit trace element and mineral absorption. In adults, phytic acid has been reported to inhibit the absorption of iron, zinc, calcium and manganese but not copper. There are far fewer studies in infants. Phytic acid is a strong inhibitor of iron absorption in bo...
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