Phytic Acid Interactions with Divalent Cations in Foods and in the Gastrointestinal Tract

  • John W. ErdmanJr.
  • Angela Poneros-Schneier
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 249)


The proper chemical designation for phytic acid is myoinositol 1,2,3,4,5,6-hexa kis (dihydrogen phosphate). Phytic acid and/or its salt (phytate) are found in all plant seeds and in low concentrations in some roots and tubers (Table I). Phy-tates are considered to be the chief storage form of phosphate and inositol in almost all seeds (Cosgrove, 1966). During the ripening process of cereal grains, active transport of phosphorus from the leaves and roots to the seeds occurs. Up to 60–80% of the total phosphorus in seeds is accumulated in the form of phytic acid. During germination, the phytic acid molecule can be rapidly hydrolyzed to inositol and phosphate to supply the nutritional needs of the plant.


Phytic Acid Wheat Bran Phytase Activity Extrusion Cooking Zinc Bioavailability 
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© Plenum Press, New York 1989

Authors and Affiliations

  • John W. ErdmanJr.
  • Angela Poneros-Schneier

There are no affiliations available

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