Phytate is a naturally occurring compound found in various plant-based foods and grains. It is classified as an organic substance belonging to the group of inositol phosphates. Chemically, phytate is an ester of myo-inositol hexaphosphate and is also referred to as phytic acid.
Phytate is commonly found in cereals, legumes, and oilseeds, including wheat, rice, soybeans, and corn. It is concentrated in the outer layer, or bran, of these foods. Phytate acts as a storage form of phosphorus in plants and plays a crucial role in their metabolism. However, it is indigestible by humans and most non-ruminant animals due to the lack of specific enzymes necessary for its hydrolysis.
The presence of phytate in food can have both positive and negative effects. On one hand, phytate exhibits antioxidant properties and can bind to certain minerals, such as iron, zinc, and calcium, reducing their bioavailability. This can be problematic, as these minerals are essential for human health. On the other hand, phytate has been associated with potential health benefits, including reducing the risk of certain cancers, cardiovascular diseases, and kidney stones.
To decrease the levels of phytate and enhance the bioavailability of minerals in plant-based foods, various processing techniques, such as soaking, fermenting, and cooking, are employed. These methods help to degrade phytate and release the bound minerals, improving their absorption by the human body.
