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    Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

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    Author
    Zhang, YY; Stockmann, R; Ng, K; Ajlouni, S
    Date
    2020-11-11
    Source Title
    Critical Reviews in Food Science and Nutrition
    Publisher
    TAYLOR & FRANCIS INC
    University of Melbourne Author/s
    Ng, Kian; Ajlouni, Said; Zhang, Yianna
    Affiliation
    Agriculture and Food Systems
    Metadata
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    Document Type
    Journal Article
    Citations
    Zhang, Y. Y., Stockmann, R., Ng, K. & Ajlouni, S. (2020). Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, https://doi.org/10.1080/10408398.2020.1846014.
    Access Status
    This item is embargoed and will be available on 2021-11-30
    URI
    http://hdl.handle.net/11343/251413
    DOI
    10.1080/10408398.2020.1846014
    Abstract
    Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.

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