Category Archives: Phytic Acid

Adaptation to Dietary Phytate: Implications for Iron Absorption

Posted on June 15, 2017 by Robert Barrington

Phytate (also called phytic acid and inositol hexakisphosphate (IP6)) is a plant source of phosphate that has the ability to form complexes with proteins and metal irons. These complexes are pH dependent, and binding between metal iron and phytate likely … Continue reading →

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Dietary Phytate Inhibits Iron Absorption

Posted on February 18, 2017 by Robert Barrington
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Anatomy of A Bean: On The Nutritional Composition of Legumes

Posted on June 19, 2015 by Robert Barrington

Legumes or are the fruits or pod of plant belonging to the Fabaceae (Leguminosae) family. The seeds within such pods can be harvested and dried, and the resultant product is called a pulse or grain legume. Because they are not … Continue reading →

Posted in Amylase, Amylase Inhibitors, Beans, Fibre, Fructo-oligosaccharides (FOS), Galacto-oligosaccharides, Glycaemia, Peanut, Phytic Acid, Polyphenols, Pulses / Legumes, Soy, Tannins, Weight Loss | Comments Off on Anatomy of A Bean: On The Nutritional Composition of Legumes

Wheat Bran Fibre Decreases Iron Absorption

Posted on June 12, 2015 by Robert Barrington

Consumption of iron with a mixed meal creates a pool of iron available for absorption. The rate and total capacity of the gut to absorb this iron depends on a number of factors. Haem iron from animal tissues is well … Continue reading →

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More On Iron Bioavailability: Fibre and Binding Inhibitors

Posted on June 9, 2015 by Robert Barrington

The non-haem iron in plants is poorly absorbed in humans. This relates partly to the iron being in the insoluble Fe3+ form of the mineral, a form that is used by plants for storage purposes. In addition, the iron in … Continue reading →

Posted in Calcium, Digestion and Absorption, Fibre, Iron, Phytic Acid, Vitamin C | Comments Off on More On Iron Bioavailability: Fibre and Binding Inhibitors

Phytic Acid: Modulator of Glycaemic Response?

Posted on November 27, 2014 by Robert Barrington

Carbohydrates are an important source of energy in human nutrition. Each gram of carbohydrate supplies roughly 3.75 kilocalories per gram, and oxidation of carbohydrate (as glucose) in skeletal muscle supplies energy during anaerobic high intensity exercise. Dietary carbohydrates are diverse … Continue reading →

Posted in Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Phytic Acid, Starch | Comments Off on Phytic Acid: Modulator of Glycaemic Response?

More on Phytate and Mineral Absorption

Posted on September 7, 2013 by Robert Barrington

hytate is a the main storage form of phosphorus in plant tissues and can therefore become part of the human diet if plant foods are eaten. However, phytate is not absorbed in humans and some other mammals because they lack … Continue reading →

Posted in Micronutrients, Phytic Acid, Trace Minerals, Zinc | Tagged | Comments Off on More on Phytate and Mineral Absorption

Pulses for Weight Control

Posted on February 5, 2012 by Robert Barrington

Legumes are the pods of plants from the Fabaceae (leguminosae) family and include alfalfa, clover, lupin, peas, peanuts, green beans, chickpeas, broad beans and soybeans and lentils. Pulses are legumes that are harvested for their dry grain, hence the common … Continue reading →

Posted in Carbohydrate, Fibre, Obesity, Phenolic Acids, Phytic Acid, Polyphenols, Protein, Pulses / Legumes, Retrogradation, Weight Loss | Comments Off on Pulses for Weight Control

Phytonutrients in Whole Grains

Posted on January 16, 2012 by Robert Barrington

Whole grains are defined as grains with the same ratio of bran, germ and endosperm as in the original plant. Grains contain a tough outer bran layer that serves to protect the inner layers from disease, water and sunlight. The … Continue reading →

Posted in Cardiovascular Disease, Cholesterol, Diabetes, Fibre, Phenolic Acids, Phytic Acid, Tocopherols, Vitamin E, Whole Grains | Comments Off on Phytonutrients in Whole Grains

Iron Bioavailability from Beans

Posted on December 2, 2011 by Robert Barrington

The common bean (Phaseolus vulgaris) is relatively rich in protein, starch, dietary fibre, as well as the minerals iron, selenium and molybdenum and the vitamins folic acid, thiamine and vitamin B6. The iron content of the common bean is particularly … Continue reading →

Posted in Beans, Calcium, Phytic Acid, Polyphenols, Zinc | Comments Off on Iron Bioavailability from Beans