Phytic acid (PA), extracted from oilseeds, legumes, cereals, nuts, and pollen by acid
solutions under heating and/or stirring and then purified, has shown beneficial health and …

Plant-based complementary foods often contain high levels of phytate, a potent inhibitor of
iron, zinc, and calcium absorption. This review summarizes the concentrations of phytate (as …

Antinutrients commonly found in plant foods have both adverse effects and health benefits.
For example, phytic acid, lectins, phenolic compounds (tannins), saponins and enzyme …

Since phytate was first identified as a naturally-occurring organic compound found in all
plant life, phytate has been badly maligned. Most studies concentrated on its mineral …

The changes in phytate, phytase activity and in vitro bioavailability of iron and zinc during
soaking and germination of three white sorghum varieties (Sorghum bicolor L. Moench) …

The effects of soaking whole cereal (maize, millet, rice, sorghum) and legume seeds (mung
bean, cowpea, soybean) on iron (Fe), zinc (Zn) and phytate (Phy) contents were …

This review compares the content and major food sources of copper, manganese, selenium,
and zinc in vegetarian and omnivorous diets. Interactions affecting trace element …

PHYTATE (myo-inositol hexakisphosphate, InsP6) widely occurs in plantseeds and/or grains
[1-4], roots and tubers [1, 3, 5, 6], fruits and vegetables [3, 5, 6], nuts [3, 5], pollen of various …

Objective: To assess the energy and nutrient adequacy of a variety of complementary foods
used in parts of Africa, India, Papua New Guinea, the Philippines and Thailand. Method: The …

Food supply and composition data can be combined to estimate micronutrient intakes and
deficiency risks among populations. These estimates can be improved by using local crop …