edited by N. Rukma Reddy
and Shridhar K. Sathe

Features:

• In-depth review of chemistry and biochemistry of phytates
• Latest research on food phytates' effects on serum cholesterol and triglycerides
• Phytates role in prevention of cardiovascular disease and cancer
• Potential use of phytates as antioxidants in foods
• Effects of food processing on phytate content
• Chapters by 20 expert contributors

This important reference provides a comprehensive and succinct review of food phytates, including 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 fourteen chapters leading researchers discuss global estimates of phytate occurrence, distribution, content, and daily intake, biosynthesis, the genetics of synthesis and accumulation, phytase expression, stability of plant and microbial phytases, methods of analysis, in vitro and in vivo degradation, antioxidant effects, the use of phytate as an antioxidant in meats, phytate and mineral bioavailability, the role of phytate in cancer and disease prevention, and the influence of processing technologies on phytate removal.

Numerous tables and figures provide up-to-date data, including the phytate content of various seeds, grains and food products, daily intake, the effects of various processing methods on phytate reduction, the antioxidant properties of phytate, and its in vitro and in vivo degradation.

Contents

1. Introduction
2. A Global Estimate of Phytic Acid and Phosphorus in Crop Grains, Seeds, and Fruits
3. Occurrence, Distribution, Content, and Dietary Intake of Phytate
4. Biosynthesis of Phytate in Food Grains and Seeds
5. Genetics of Phytic Acid Synthesis and Accumulation
6. Phytase Expression in Transgenic Plants
7. Stability of Plant and Microbial Phytases
8. Methods for Analysis of Phytate
9. in vitro and in vivo Degradation of Phytate
10. Influence of Processing Technologies on Phytate and Its Removal
11. The Antioxidants Effects of Inositol Phosphates
12. Potential Use of Phytate as an Antioxidant in Cooked Meats
13. Phytate and Mineral Bioavailability
14. Role of Phytic Acid in Cancer and Other Diseases

Index

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