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Cereal Chem 51:323 - 329.  |  VIEW ARTICLE
Effect of Dietary Phytic Acid on the Availability of Iron and Phosphorus.

G. S. Ranhotra, R. J. Loewe, and L. V. Puyat. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

In bread-based diets fed to rats for 6 weeks, increasing the level of phytate in diets otherwise identical in protein, calcium, iron, phosphorus, and vitamin D content did not appear to interfere substantially with the availability of iron naturally occurring in wheat. The availability of phytate phosphorus was also not affected appreciably. No relationship, in a quantitative sense, was observed between intestinal phytase activity and iron or phytate availability.

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