The influence of the form of phytic acid on the regulation of mucin and endogenous losses of amino acids, nitrogen and energy in chickens was investigated. Forty-eight 10-week-old male broilers were grouped by weight into eight blocks of six cages with one bird per cage. Birds received by intubation six dextrose-based combinations of phytic acid and phytase arranged in a 3 x 2 factorial consist...

Phytic acid, or myo-inositol hexakisphosphate, is the primary source of inositol and storage phosphorus in plant seeds and has considerable nutritional importance. In this form, phosphorus is unavailable for absorption by monogastric animals, and the strong chelating characteristic of phytic acid reduces the bioavailability of multivalent minerals such as iron, zinc, and calcium. Currently, the...

The time-course of phosphorus (P) accumulation in the phytic acid fraction of developing soybean (Glycine max [L.] Merr. cv ;Williams 79') seeds as well as the relation of phytic acid P to total P content were determined. Phytic acid was detected early in embryogenesis in field-grown soybeans and accumulated in a linear fashion throughout most of seed development. Although the observed rates of...

While phytic acid is a major form of organic phosphate in many soils, plant utilization of phytic acid is normally limited; however, culture trials of Lotus japonicus using experimental field soil that had been managed without phosphate fertilizer for over 90 years showed significant usage of phytic acid applied to soil for growth and flowering and differences in the degree of growth, even in t...

Introduction: Bread made ​​from wheat flour is an important source of minerals such as iron and zinc, but its phytic acid content is a contributing factor that can cause decreased absorption of these minerals. This survey aimed to determine phytic acid content in different types of bread and dough consumed in Yazd, Iran. Materials and methods: A descriptive, cross-sectional study was carrie...

consumption of whole-wheat breads prepared from high extraction flours is recommended because of their high content of fiber, vitamins, and minerals. despite the beneficial effects of these breads, they contain high amounts of undesirable compounds like phytic acid (pa) which is believed to negatively interfere with the absorption of some such nutrients as zinc (zn). wheat genotypes are differe...

Maturing seeds of Sinapis alba were incubated with D-[U-14C]glucose, sodium [l-14C]acetate or m>>0-[U-14C]inositol in order to prepare radioactively labelled phytic acid with high specific activity. Although each substrate was utilized for the biosynthesis of phytic acid, maximum incorporation of radioactivity into phytic acid was found with rayo-inositol. Radiochemical purity of the [U-14C]phy...

An experimental animal model was used to investigate whether processing improved the nutritive utilization of phytic acid phosphorus in faba beans. Phytic acid had been considered an antinutritional factor because of its ability of chelate minerals and impede their absorption and because of the limited capacity of monogastric species to hydrolyze and utilize phosphorus from this molecule. This ...

Phytic acid, also known as myo-inositol hexaphosphate, has been shown to lower blood glucose levels and to improve insulin sensitivity in rodents. We investigated the effects of phytic acid and myo-inositol on differentiation, insulin-stimulated glucose uptake, and lipolysis of adipocytes to test the hypothesis that the antidiabetic properties of phytic acid and myo-inositol are mediated direct...