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dc.contributor.authorZhang, YY
dc.contributor.authorStockmann, R
dc.contributor.authorNg, K
dc.contributor.authorAjlouni, S
dc.date.accessioned2020-11-16T22:10:45Z
dc.date.available2020-11-16T22:10:45Z
dc.date.issued2020-11-11
dc.identifier.citationZhang, 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.
dc.identifier.issn1040-8398
dc.identifier.urihttp://hdl.handle.net/11343/251413
dc.description.abstractMyo-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.
dc.languageEnglish
dc.publisherTAYLOR & FRANCIS INC
dc.titleRevisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes
dc.typeJournal Article
dc.identifier.doi10.1080/10408398.2020.1846014
melbourne.affiliation.departmentAgriculture and Food Systems
melbourne.source.titleCritical Reviews in Food Science and Nutrition
melbourne.source.pages1-17
melbourne.elementsid1479797
melbourne.internal.embargodate2021-11-30
melbourne.contributor.authorNg, Kian
melbourne.contributor.authorAjlouni, Said
melbourne.contributor.authorZhang, Yianna
dc.identifier.eissn1549-7852
melbourne.accessrightsThis item is embargoed and will be available on 2021-11-30


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