Applications of Fenugreek in Nutritional and Functional Food Preparations
Dilip Ghosh, Prasad Thakurdesai in Fenugreek, 2022
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).
Micronutrients
Chuong Pham-Huy, Bruno Pham Huy in Food and Lifestyle in Health and Disease, 2022
The recommended daily allowance (RDA) of P is 700 mg/day for adults, 1250 mg/day for pregnant women and adolescents. The tolerable upper intake level (UL) for P is 4,000 mg/day for adults and 3,000 mg/day for the elderly (4, 7). On a mixed diet, absorption of total P ranges from 55% to 70% in adults. Phosphorus in food is a mixture of inorganic and organic forms. Intestinal phosphatases hydrolyze the organic form contained in food into inorganic form which is then absorbed by the digestive tract (4). Phosphates in foods exist either as natural components of biological molecules or as food additives, such as various phosphate salts added in some fortified foods. About 10% of dietary phosphorus is present as food additives (9). Sources of natural phosphorus include milk and dairy products, sardines, meat, eggs, beans, lentils, whole cereal grains, tofu, nuts, oil seeds, and banana (4, 8). A large percentage (60–80%) of the total P of cereal grains and oil seeds exists as phytic acid. Phytic acid, also called inositol polyphosphate or inositol hexakisphosphate, is found in cereal bran and legume seeds, primarily as the Ca-Mg salt of inositol phosphoric acid named phytin (8). Phytic acid inhibits the absorption of iron, calcium, and zinc, and can cause deficiency in these minerals. However, it is a good antioxidant that might prevent cancer and kidney stones. Sources of artificial P include some junk food, soft drink, and colas. They are added with synthetic phosphoric acid as an acidulant (4).
Envisioning Utilization of Super Grains for Healthcare
Megh R. Goyal, Preeti Birwal, Santosh K. Mishra in Phytochemicals and Medicinal Plants in Food Design, 2022
In many plant tissues, a saturated cyclic acid known as phytic acid is the main storage form of phosphorus. Like other antinutritional factors, phytic acid also binds to certain nutrients which results in the reduced metabolism of such nutrients. Phytic acid has strong affinity for divalent ions attributed to the negative charge present on the structure, which allow it to make stable chelate complex with iron, copper, calcium, zinc, and magnesium. In plant food matrix, it is considered as the prime storage form for phosphorus. It also has the ability to make complexes with certain biomolecules including protein and starch as well as with enzymes in order to reduce their bioavail-ability. In legumes and cereals, it is mainly found in the hull part with the overall percentage of 1%–3% of the total dry matter [76, 64].
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).
Processing Effect on L-DOPA, In Vitro Protein and Starch Digestibility, Proximate Composition, and Biological Activities of Promising Legume: Mucuna macrocarpa
Published in Journal of the American College of Nutrition, 2019
Chetan Aware, Ravishankar Patil, Govind Vyavahare, Ranjit Gurav, Vishwas Bapat, Jyoti Jadhav
The antinutritional factors of raw and treated MM seeds are described in Table 1. Phytic acid is a metal chelator and can reduce the activity of several enzymes that ultimately impair the metabolic reactions in the living organisms (42). Raw MM beans exhibited 97.2 ± 3.69 mg g−1 phytic acid which gets significantly (p < 0.001) decreased in the roasting by 25.78%, autoclaving by 24.43%, and then boiling (18.33%). Phytic acid is a heat-stable component found in leguminous seeds; prolonged exposure to heat in boiling and autoclaving processes may contribute to the degradation of phytic acid (43). Tannin and saponin content of raw MM seeds were 136.6 ± 15.65 and 47.2 ± 3.34 mg g−1, respectively, which were moderately decreased due to the processing effects. Tannin content of processed beans was moderately reduced due to the leaching in water and evaporation while heating the seeds. Tannin has been reported for its therapeutic potential in wound healing and preventing tooth decay (44). It is observed that except for soaking plus boiling for phenolics, all the processing methods proved to be less effective in reducing the level of ANFs under study. Similar results of ANFs reduction after processing have been reported for various seeds, including Mucuna, chick pea, mung bean, moth bean, and cowpea (39).
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).