Phytic acid is a strong chelator of divalent minerals such as copper, calcium, magnesium, zinc and iron.
Phytic acid with its major six phosphate groups is the major form of phosphate in grains and legumes.
The accepted name of phytic acid is Myo-inositol 1,2,3,4,5,6 hexakis dihydrogen phosphate or Myo-Inositol hexakisphosphate and phytic salts are generally referred to as ‘phytates’.
Phytate is a plant compound that is found in grains such as wheat, can bind with calcium and interfere with its intestinal absorption. It is the storage form of phosphorus in plants and it represents 50-85% of total phosphorus. Phytate rapidly accumulates in the seeds during the ripening period.
When a phytic acid containing foods are consumed with foods rich in calcium and zinc, phytic acid forms cation-phytic acid complexes and prevents these nutrients from being absorbed.
The ability of phytic acid to chelate the minerals was recognized as a potential concern in animal and human mineral nutrition.
Effects of phytic acid on minerals absorption
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