Dietary roles of phytate and phytase in human nutrition: A review

• Published in: Food chemistry Vol. 120; no. 4; pp. 945 - 959
• Main Authors: Kumar, Vikas, Sinha, Amit K., Makkar, Harinder P.S., Becker, Klaus
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.06.2010; [Amsterdam]: Elsevier Science
• Subjects: antinutritional factors; dietary exposure; dietary minerals; dietary supplements; fermented foods; food analysis; food composition; food contamination; heat stability; Human; human nutrition; inositol phosphates; lipid metabolism; literature reviews; Nutrition; Phytase; phytases; Phytate; phytic acid; protein metabolism; Therapeutic uses; Human; Phytase; Therapeutic uses; Nutrition; Phytate
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2009.11.052

Phytate is the primary storage form of both phosphate and inositol in plant seeds. It forms complexes with dietary minerals, especially iron and zinc, and causes mineral-related deficiency in humans. It also negatively impacts protein and lipid utilisation. It is of major concern for individuals who depend mainly on plant derivative foods. Processing techniques, such as soaking, germination, malting and fermentation, reduce phytate content by increasing activity of naturally present phytase. Supplementation of phytase in diets results in increase in mineral absorption. Apart from negative effects, its consumption provides protection against a variety of cancers mediated through antioxidation properties, interruption of cellular signal transduction, cell cycle inhibition and enhancement of natural killer (NK) cells activity. It has therapeutic use against diabetes mellitus, atherosclerosis and coronary heart disease and reduces kidney stone formation, HIV-1 and heavy metal toxicity; however, information on the dosage for humans for eliciting beneficial effects is limited.