Role of Phytic Acid in Cancer and Other Diseases
2001
PHYTIC acid (PA, InsP6), is found in cereals, legumes, nuts and oilseeds, con-stitutes up to 1-5% of the weight of cereals or oilseeds and serves as the
chief storage form of phosphorus [1-4]. PA has long been considered an antinutrient [5], mainly due to its ability to bind with many divalent cations, proteins
and starch and to consequently reduce their bioavailability [4,6-8]. This binding
ability is attributed to PA’s highly negatively charged phosphorylated structure.
To combat PA’s antinutritive effects, particularly in nutritionally compromised
populations, many ways of removing it from foods have been suggested [9-11].
However, it has also been suggested by many studies that consumption of PA
may convey some beneficial health effects [12-17]. This chapter will discuss
in vitro and in vivo studies on the effect of PA on the risk of cancer and other
chronic diseases and some of its mechanisms of action.
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