Phytic Acid

Phytic acid occurs naturally throughout the plant kingdom and is present in considerable quantities within many of the major legumes and oilseeds. This includes peas, beans, nuts, grains and seeds. Phytic acid acts as a strong chelator, forming protein and mineral-phytic acid complexes; the net result being reduced protein and mineral bioavailability. Phytic acid is reported to chelate metal ions such as calcium, magnesium, zinc, copper and iron to  form insoluble complexes that are not readily absorbed from gastrointestinal tract. (Chelate comes from the word for ‘lobster claw’, and came to mean ‘shell’ in general. Here it is used to refer to the way chelating agents ‘grab’ nutrients). It has been found that the greatest effect of phytic acid on human nutrition is its reduction of zinc bioavailability. The major part of the phosphorus contained within phytic acid are largely unavailable to animals due to the absence of the enzyme phytase within the digestive tract of many animals, however, in other animals it can help make phosphorous bio-available to the animal eating it. It is advised to avoid raw, unprocessed seeds and grains.

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References

Adkins, M., (2013). Tortoise Library: Anti-nutrients and Toxins (online) sites.google.com/site/tortoiselibrary/

Akande, K., Doma, U., Agu, H., and Adamu, H. (2010). Major Antinutrients Found in Plant Protein Sources: Their Effect on Nutrition. Pakistan Journal of Nutrition, 9(8), 827-832


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