Phytic acid

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Phytic acid
IUPAC name	(1r,2R,3S,4s,5R,6S)-cyclohexane-1,2,3,4,5,6-hexayl hexakis[dihydrogen (phosphate)]
Identifiers
CAS number	83-86-3 Y
PubChem	890
SMILES	C1(OP(=O)(O)(O))C(OP(=O)(O)(O))C(OP(=O)(O)(O))C(OP(=O)(O)(O))C(OP(=O)(O)(O))C1(OP(=O)(O)(O))
Properties
Molecular formula	C6H18O24P6
Molar mass	660.04 g mol−1
Y (what is this?)  (verify) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Phytic acid (known as inositol hexakisphosphate (IP6), or phytate when in salt form) is the principal storage form of phosphorus in many plant tissues, especially bran and seeds.^[1]

Inositol penta- (IP5), tetra- (IP4), and triphosphate (IP3) are also called phytates.

Significance in agriculture

Phosphorus in phytate form is, in general, not bioavailable to non-ruminant animals because they lack the digestive enzyme phytase, which is required to separate phosphorus from the phytate molecule. On the other hand, ruminants readily use phytate because of the phytase produced by rumen microorganisms.^[2]

In most commercial agriculture, non-ruminant livestock such as swine and fowl are fed mainly grains such as maize, and legumes such as soybeans.^{[citation needed]} Because phytate from these grains and beans is unavailable for absorption, the unabsorbed phytate passes through the gastrointestinal tract, elevating the amount of phosphorus in the manure.^[2] Excess phosphorus excretion can lead to environmental problems such as eutrophication.^[3]

The bioavailability of phytate phosphorus can be increased by supplementation of the diet with the enzyme phytase.^{[citation needed]} Also, viable low-phytic acid mutant lines have been developed in several crop species in which the seeds have drastically reduced levels of phytic acid and concomitant increases in inorganic phosphorus.^[4] However, reported germination problems have hindered the use of these cultivars thus far.^{[citation needed]}

Phytates also have the potential to be used in soil remediation, to immobilize uranium, nickel and other inorganic contaminants.^[5]

Food science

Phytic acid is found within the hulls of nuts, seeds, and grains.^[1] In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting.^[6]

Phytic acid is a strong chelator of important minerals such as calcium, magnesium, iron, and zinc, and can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries.^[7][8] On the other hand, it has been shown that phytic acid is protective against osteoporosis, and low consumption of phytate should be considered a risk factor for osteoporosis.^[9] It also acts as an acid, chelating the vitamin niacin, which is basic, causing the condition known as pellagra.^[10] In this way, it is an anti-nutrient, despite its theraputic effects (see below) which simultaneously make it a beneficial phytochemical.^[1] For people with a particularly low intake of essential minerals, especially young children and those in developing countries, this effect can be undesirable.

Binding of calcium with phytic acid depends on PH.^[11]

"Probiotic lactobacilli, and other species of the endogenous digestive microflora as well, are an important source of the enzyme phytase which catalyses the release of phosphate from phytate and hydrolyses the complexes formed by phytate and metal ions or other cations, rendering them more soluble, ultimately improving and facilitating their intestinal absorption"^[12]

Ascorbic Acid (vitamin C) can reduce phytic acid effects on iron.^[13]

Therapeutic uses

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Phytic acid may be considered a phytonutrient, providing an antioxidant effect.^[1][15] Phytic acid's mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract.^[16] Researchers now believe that phytic acid, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.^[1][17]

It has been shown that phytic acid is protective against Parkinson's disease in vitro.^[18] The compound significantly decreased apoptotic cell death induced by 1-methyl-4-phenylpyridinium in a cell culture model. It is also known that, at least in rodents, phytic acid crosses the blood-brain barrier^[19], and so, there is a strong possibility that neuroprotection occurs in vivo as well.

Phytic acid's chelating effect may serve to prevent, inhibit, or even cure some cancers by depriving those cells of the minerals (especially iron) they need to reproduce.^[1] The deprivation of essential minerals like iron would, much like other broad treatments for cancers, also have negative effects on non-cancerous cells. It is unknown whether this would affect other cells in the body that require iron (such as red blood cells) or whether the deprivation of minerals is more localized to the internal colon region.^{[citation needed]}

Phytic acid is one of few chelating therapies used for uranium removal.^[20]

As a food additive, phytic acid is used as a preservative with E number E391.^{[citation needed]}

See also

• Phytase
• Phytochemicals

References