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Flaxseed, a Functional Food—Constituents and Their Health Benefits
Published in Robert Fried, Richard M. Carlton, Flaxseed, 2023
Robert Fried, Richard M. Carlton
Flaxseed meal also contains 2.3% to 3.3% phytic acid. Phytic acid is found in nuts, edible seeds, and beans/legumes. It is the main storage form of phosphorous, and it also binds to positively charged metals, thus binding avidly to the kinds of minerals that are crucial for nutrition such as magnesium, iron and zinc, thus impairing the absorption of these minerals in the digestive tract. (49) For this reason, some health authorities advise restricting consumption of nuts, beans, grains and legumes, which are high in phytic acid, because phytic acid binds with minerals thereby potentially jeopardizing bone health. On the other hand, phytic acid has antioxidant, anticancer, hypocholesterolemic and hypolipidemic properties. (45)
Potential of Pseudocereals in Celiac Disease
Published in Megh R. Goyal, Preeti Birwal, Durgesh Nandini Chauhan, Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders, 2023
Caterina Anania, Francesca Olivero
Phytic acid is important in binding minerals resulting in their unavailability for metabolism.6, 33 Therefore, few clinical studies have been conducted to explore the overall repercussions on the quinoa consumption on human health. A childhood nutrition study was carried out on 50–65 months-old children from low-income families in Ecuador. The findings showed that the 100 g utilization of quinoa supplemented to infant food products twice a day for 15 days considerably enhanced plasma insulin-like growth factor-1 levels in children in comparison to the control group. This study demonstrated that adequate levels of protein and other necessary nutritional factors were provided by quinoa, all of which having a fundamental function in preventing malnourishment in infants.56
Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
The germination process resulted in the mobilization of protein, leading to peptides formation, oligopeptides, and free amino acids with protease enzyme help (Jood and Kapoor 1997). Increased protein composition was primarily due to reduced food nitrates or ammonium compounds with improved lysine content. The enzymatic hydrolysis of phytate phosphorus occurs during sprouting, which reduces phytic acid content responsible for protein and starch digestibility (Hooda and Jood 2003; Raju et al. 2001). Phytic acid is a distinctive natural substance found in many plant seeds. Phytic acid impairs iron, zinc, and calcium absorption and may cause mineral deficiencies, hence referred to as an anti-nutrient (Schlemmer et al. 2009). Minerals like calcium and phosphorus increased while zinc and iron decreased significantly in the process of sprouting. Increased calcium and phosphorus might be due to reduced tannins, phytates, and other anti-nutritional factors that bind to the minerals. The reduction in zinc and iron leaked the minerals in the soaking medium (El-Mahdy and El-Sebaiy 1982; El-Shimi, Damir, and Ragab 1984).
Phytic acid-modified manganese dioxide nanoparticles oligomer for magnetic resonance imaging and targeting therapy of osteosarcoma
Published in Drug Delivery, 2023
Qian Ju, Rong Huang, Ruimin Hu, Junjie Fan, Dinglin Zhang, Jun Ding, Rong Li
Aptamers (Niu et al., 2022), diphosphonate (Wu & Wan, 2012), and aspartic acid-related oligopeptides (Ogawa et al., 2017) exhibited good targeting ability to bones. However, their applications were restricted due to sophisticated synthetic methods or unpredictable biosafety. Phytic acid (PA), an organic phosphoric acid compound extracted from plant seeds, has been widely used as food additives (Zhou et al., 2019), antioxidant (Lux et al., 2022), preserving agent (Zhao et al., 2022), and chelating agent (Chen et al., 2018). PA has good biocompatibility since it was detected in mammalian cells. Interestingly, PA showed certain antitumor activities on colon tumor (Vucenik et al., 2020). PA also displayed special bone-targeting capability due to its strong chelating ability to calcium ion of bone. Consequently, PA-modified NPs was employed for targeting treatment of bone tumors (Zhou & Fan et al., 2019; Wang et al., 2020).
SARS-CoV-2 Infection Dysregulates Host Iron (Fe)-Redox Homeostasis (Fe-R-H): Role of Fe-Redox Regulators, Ferroptosis Inhibitors, Anticoagulants, and Iron-Chelators in COVID-19 Control
Published in Journal of Dietary Supplements, 2023
Sreus A.G. Naidu, Roger A. Clemens, A. Satyanarayan Naidu
Phytic acid (myo-inositol hexaphosphate, IP6) is abundant in edible legumes, cereals, and seeds. As an iron chelator, phytic acid is a potent antioxidant that inhibits iron-catalyzed hydroxyl (OH•) radical formation (Figure 7E) (350). This phytochemical also blocks linoleic acid autoxidation and iron/ascorbate-induced peroxidation of erythrocytes (351). Phytic acid could ameliorate lung inflammation and limit lymphocyte functions that may cause pulmonary fibrosis (352). The antiviral activity of IP6 relates to the inhibition of HIV-1 replication in T cells and peripheral blood mononuclear cells (353). Phytic acid could form H-bonds with a single amino acid residue (Glu3429) as well as with other external sites (His3435, Tyr3398, Asp3460, Ser3402) on SARS-CoV-2 Mpro; however, these interactions seem to be unstable with low docking score (ΔG= −1.5kcal/mol), due to interference with surrounding water molecules in its structure (311).
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Bioactive compounds in legumes, and especially in soy, have protective effects against some types of cancers. Polyphenols in pulses and other legumes have antioxidant and anti-inflammatory effects, which are crucial in cancer prevention. Phytosterols, which are plant sterols that are found in the legumes, especially soy, also have anti-tumour and anti-ulcerative properties and are, therefore, considered as nutraceuticals.95 Isoflavones in legumes and especially soy have weak estrogenic effect, which helps in the prevention and treatment of breast cancer, and soy foods have been shown to reduce breast cancer risk in Asian women.96 Phytic acid present in the legumes can regulate and block uncontrolled cell division, which is the primary feature of cancer cells. Hence, phytic acid has an anti-carcinogenic effect, either by reverting malignant cells into normal cells or by causing their apoptosis or cell death. Saponins, also present in legumes, reduce metastasis in cancer or tumour cells and regulate certain enzymes related to the apoptosis process to negatively affect cancer progression.92