Food Phytates

Front Cover
N. Rukma Reddy, Shridhar K. Sathe
CRC Press, Dec 20, 2001 - Technology & Engineering - 280 pages
Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading researchers shed new light on phytates' potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.
 

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Contents

1 Introduction
1
2 A Global Estimate of Phytic Acid and Phosphorus in Crop Grains Seeds and Fruits
7
3 Occurrence Distribution Content and Dietary Intake of Phytate
25
4 Biosynthesis of Phytate in Food Grains and Seeds
53
5 Genetics of Phytic Acid Synthesis and Accumulation
63
6 Phytase Expression in Transgenic Plants
85
7 Stability of Plant and Microbial Phytases
107
8 Methods for Analysis of Phytate
127
10 Influence of Processing Technologies on Phytate and Its Removal
157
11 The Antioxidant Effects of Inositol Phosphates
189
12 Potential Use of Phytate as an Antioxidantin Cooked Meats
199
13 Phytate and Mineral Bioavailability
211
14 Role of Phytic Acid in Cancer and Other Diseases
225
Index
249
Back Cover
265
Copyright

9 In vitro and in vivo Degradation of Phytate
139

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