Author(s):

Jasia Nissar, Tehmeena Ahad, HR Naik and SZ Hussain

Abstract: Phytic acid is a substance found in many types of plant foods, such as grains, legumes (including peanuts and soybeans), nuts, and seeds. It is the storage form of phosphorus, an important mineral used in the production of energy as well as the formation of structural elements like cell membranes (Jacela et al., 2010). These foods, are getting a bad reputation due to phytic acid content (Navert, et al,,1985) and its ability to bind to essential minerals such as iron, zinc, calcium, and magnesium in the digestive tract and inhibit their absorption by the body (Weaver &Kannan, 2002). Recent studies indicate despite being somewhat demonized for its ability to reduce mineral absorption, phytic acid actually has some potentially beneficial properties. On the plus side, phytic acid can act as antioxidant, exhibits anti-cancer properties, and may have a positive impact on cholesterol and blood sugar (Omni et al., 2004). Preparation methods can reduce the phytic acid content in food, as well as adjusting meal times and food choices (Sade., 2009), can help to have better mineral absorption.

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