Phytic acid supports plant health and environmental sustainability. This multi-dimensional compound is vital to nature. Besides supporting plant growth and ecosystem nourishment, it influences human health.
About Phytic Acid
Phytic acid, or inositol hexakisphosphate, is a natural compound found in numerous seeds, grains, and legumes. It's primarily as a storage form of phosphorus (P), essential for the initial growth and development of plants.
Phytic acid is a reservoir of nutrition for germinating seeds and young plants. Up to 80% of phosphorus in seeds is stored as phytic acid.
Phytic acid is synthesized in plants through a series of enzymatic reactions, involving interaction of inositol, a sugar alcohol, with phosphate groups. This biochemical process occurs during seed development.
When seedlings sprout, they absorb phosphorus from the soil, and convert excess into phytic acid for storage. With nitrogen (N) and potassium (K), phosphorus is one of the three primary nutrients for strong plant growth.
Phytic acid is predominantly found in seeds, nuts, legumes, and whole grains. Some of the most common dietary sources include:
Cereals: brown rice, wheat, oats, barley, millet
Legumes: lentils, chickpeas, kidney beans, soybeans, peanuts
Nuts and Seeds: almonds, walnuts, sesame seeds, pumpkin and sunflower seeds
Phytic acid is also in animal feed formulations to ensure livestock get the needed nutrients for growth. About 20% of feed phosphorus in livestock production comes from phytic acid.
Properties and Characteristics of Phytic Acid
Phosphorus Storage: It effectively stores phosphorus, which is vital for energy transfer and storage in plants.
Natural Antioxidant: Phytic acid has been noted for its antioxidant properties, potentially neutralizing free radicals and lowering oxidative stress in plant cells.
Chelating Agent: It has the ability to bind minerals such as calcium, magnesium, iron and zinc as a form of storage. Chelation can be helpful or harmful as it benefits plants but can inhibit nutrient absorption by consumers.
Water Solidity: Due to its relatively low solubility in water, phytic acid can limit the availability of nutrients for absorption by both plants and animals. Its presence in grains can reduce bioavailability of minerals, especially in cooked food.
Benefits of Phytic Acid for Plants and the Environment
Seed Germination: The phosphorus stored in phytic acid becomes available during germination and root development, providing the necessary energy for the seedling’s early life.
Sustainable Agriculture: As phytic acid helps plants utilize phosphorus efficiently, it can reduce the need for chemical fertilizers, contributing to more sustainable agricultural practices.
Soil Health: Phytic acid supports soil health through improved root structure and nutrient cycling. As organic matter breaks down it releases phosphorus to enrich the soil for subsequent plants.
Reduced Phosphorus Runoff: Phytic acid's chelating properties help retain phosphorus in the soil, minimizing losses to waterways.
Impact on Human Health
Nutrient Absorption: One of the primary concerns regarding phytic acid is its ability to inhibit the absorption of essential minerals, including iron and zinc. This characteristic gives it the tag "anti-nutrient".
Potential Health Benefits: Phytic acid has also been linked to several health benefits, including:
Anti-Cancer Activity: Some studies suggest that phytic acid may help inhibit cancer cell growth and reduce the risk of certain cancers.
Blood Sugar Regulation: Phytic acid may help lower blood sugar levels and support metabolic health.
Fermentation: Soaking, sprouting or fermenting grains and legumes can reduce phytic acid and enhance mineral bioavailability, making these foods more nutritious. Fermentation breaks down cellulose in plants like beans.
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