Phytic acid
1479978
223847068
2008-07-06T03:24:14Z
68.127.229.2
/* Significance in agriculture */
:''IP6 redirects here. For the Internet Protocol, see [[IPv6]]''
{{Chembox new
| Name = Phytic acid
| ImageFile = Phytate.png
<!-- | ImageSize = 200px -->
| ImageName =
| IUPACName =
| Section1 = {{Chembox Identifiers
| CASNo = 83-86-3
| SMILES = C1(OP(=O)(O)(O))C(OP(=O)(O)(O))C(OP(=O)(O)(O))<br />C(OP(=O)(O)(O))C(OP(=O)(O)(O))C1(OP(=O)(O)(O))
}}
| Section2 = {{Chembox Properties
| Formula = C<sub>6</sub>H<sub>18</sub>O<sub>24</sub>P<sub>6</sub>
| MolarMass = 660.08 g/mol
| Density =
| MeltingPt =
| BoilingPt =
}}
}}
'''Phytic acid''' (known as '''[[inositol]] hexakisphosphate (IP6)''', or '''phytate''' when in [[salt]] form) is the principle storage form of [[phosphorus]] in many [[plant]] [[Biological tissue|tissue]]s, especially [[bran]] and [[seed]]s.<ref name=phytochemicals>[http://www.phytochemicals.info/phytochemicals/phytic-acid.php Phytic acid<!-- Bot generated title -->]</ref>
Inositol penta- (IP5), tetra- (IP4), and triphosphate (IP3) are also called phytates.
==Significance in agriculture==
[[Phosphorus]] in phytate form is, in general, not [[bioavailability|bioavailable]] to non-[[ruminant]] animals because they lack the digestive [[enzyme]] [[phytase]], which is required to separate phosphorus from the phytate molecule. On the other hand, ruminants readily utilize phytate because of the phytase produced by [[rumen]] [[microorganism]]s.<ref name="CAST">
{{Citation
| last = Council for Agricultural Science and Technology (CAST)
| publication-date = 2002
| year = 2002
| title = Animal diet modification to decrease the potential for nitrogen and phosphorus pollution
| series = Issue Paper No. 21
| publication-place = Ames, IA, USA
| publisher = CAST
}}</ref>
In most commercial [[agriculture]], non-ruminant [[livestock]] such as [[swine]] and [[fowl]] are fed mainly [[grain]]s such as [[soybean]]s 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.<ref name="CAST" /> Excess phosphorus excretion can lead to environmental problems such as [[eutrophication]].<ref> {{Citation
| last = Mallin
| first = Michael A.
| last2 = Cahoon
| first2 = Lawrence B.
| title = Industrialized animal production: A major source of nutrient and microbial pollution to aquatic ecosystems
| journal = Population and Environment
| volume = 24
| issue = 5
| pages = 369-385
| publication-date = May 2003
| year = 2003
| doi = 10.1023/A:1023690824045}}
</ref>
The bioavailability of phytate phosphorus can be increased by supplementation of the [[diet (nutrition)|diet]] with [[phytase]] [[enzyme]].{{Fact|date=April 2007}} 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.{{Fact|date=April 2007}} However, reported germination problems have hindered the use of these cultivars thus far.{{Fact|date=April 2007}}
==Food science==
Phytic acid is found within the hulls of [[nut]]s, [[seed]]s, and [[grain]]s.<ref name=phytochemicals /> In-home food preparation techniques can reduce 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, lactic acid fermentation, and sprouting.<ref>[http://www.crcpress.com/shopping_cart/products/product_detail.asp?sku=6108&isbn=9780849361081&parent_id=&pc= CRC Press Online<!-- Bot generated title -->]</ref>
Phytic acid is a strong [[chelation|chelator]] of important minerals such as [[calcium]], [[magnesium]], [[iron]], and [[zinc]], and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in [[developing countries]].<ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=12949395&query_hl=16 Influence of vegetable protein sources on trace el...[J Nutr. 2003] - PubMed Result<!-- Bot generated title -->]</ref> It also acts as an acid, chelating the vitamin [[niacin]], which is basic, causing the condition known as [[pellagra]]. <ref>[http://books.google.com/books?id=3xWt_kWk6L8C&pg=PA48&lpg=PA48&dq=pellagra+lime&source=web&ots=td9ZcEcI_t&sig=laf2B53JcTiJ9w3CPUAgXaRC0Eo&hl=en#PPA47,M1] </ref> In this way, it is an [[anti-nutrient]].<ref name=phytochemicals /> For people with a particularly low intake of essential minerals, especially young children and those in [[developing countries]], this effect can be undesirable.
[[Ascorbic Acid]] (vitamin C) can reduce phytic acid effects on iron <ref>[http://www.ars.usda.gov/research/publications/Publications.htm?seq_no_115=186682 Ars | Publication Request: Meat And Ascorbic Acid Can Promote Fe Availability From Fe-Phytate But Not From Fe-Tannic Acid Complexes<!-- Bot generated title -->]</ref>
==Therapeutic uses==
Phytic acid may be considered a [[phytonutrient]], providing an [[antioxidant]] effect.<ref>The [[Journal of Environmental Nutrition]] (April 2004 volume 27 issue 4)</ref><ref name=phytochemicals />
Phytic acid's same mineral binding properties may also prevent [[colon cancer]] by reducing [[oxidative stress]] in the [[Lumen (anatomy)|lumen]] of the [[intestinal tract]].<ref>[http://jn.nutrition.org/cgi/content/full/133/11/3778S Cancer Inhibition by Inositol Hexaphosphate (IP6) and Inositol: From Laboratory to Clinic - Vucenik and Shamsuddin 133 (11): 3778S - Journal of Nutrition<!-- Bot generated title -->]</ref> Researchers now believe that phytic acid, found in the [[fiber]] of [[legume]]s and grains, is the major ingredient responsible for preventing colon cancer and other cancers.<ref name=phytochemicals /><ref>[http://carcin.oxfordjournals.org/cgi/content/abstract/21/8/1547 Phytic acid in wheat bran affects colon morphology, cell differentiation and apoptosis - Jenab and Thompson 21 (8): 1547 - Carcinogenesis<!-- Bot generated title -->]</ref>
Phytic acid's chelating effect may serve to prevent, inhibit, or even cure some cancers by depriving those cells of the minerals (especially iron) they need to reproduce.<ref name=phytochemicals /> The deprivation of essential minerals like iron would, much like other broad treatments for cancers, also have negative effects on non-cancerous cells. It is unknown whether this would affect other cells in the body that require iron (such as [[red blood cells]]) or whether the deprivation of minerals is more localized to the internal colon region.{{Fact|date=April 2007}}
Phytic acid has no known toxicity and is not known to cause mutagenic activity.{{Fact|date=April 2007}} It may have more therapeutic value when added to water rather than when naturally absorbed in foods, as it is difficult to free from fiber.{{Fact|date=April 2007}}
Phytic acid is one of few chelating therapies used for uranium removal.{{Fact|date=May 2008}}
As a [[food additive]], phytic acid is used as a [[preservative]] with [[E number]] E391.{{Fact|date=April 2007}}
Food must be well cooked in order to free IP6 from the fiber and enable it to be absorbed in the gastrointestinal system.{{Fact|date=April 2007}} IP6 rarely appears in soluble fiber. It is usually attached to the bran, the hard (insoluble) fiber, which is difficult to digest.{{Fact|date=April 2007}} IP6 is found in legumes, [[peas]], [[wheat]], [[barley]], and [[oat]]s.{{Fact|date=April 2007}} Of any studied legumes, whole soybeans have the highest levels of phytic acid.{{Fact|date=April 2007}}
Those that argue for the beneficial effects of phytic acid, and freeing it up for interaction with the system through cooking, do not argue that cooking destroys the phytic acid.{{Fact|date=April 2007}}This is a major deviation between those arguing for the merits of processed grain products.{{Fact|date=April 2007}}
==References==
<references/>
==External links==
*[http://jn.nutrition.org/cgi/content/full/133/11/3778S ''Cancer Inhibition by Inositol Hexaphosphate (IP6) and Inositol: From Laboratory to Clinic'' (scientific publication}]
*[http://www.lewrockwell.com/sardi/sardi39.html The Overlooked Cancer Cure From Japan]
[[Category:Organophosphates]]
[[Category:Biomolecules]]
[[Category:Nutrition]]
[[Category:Preservatives]]
[[Category:Food science]]
[[Category:Chemopreventive agents]]
[[de:Phytinsäure]]
[[fr:Acide phytique]]
[[ja:フィチン酸]]
[[pl:Kwas fitowy]]