phytic acid/potato

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Bone and faecal minerals and scanning electron microscopic assessments of femur in rats fed phytic acid extract from sweet potato (Ipomoea batatas).

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Phytic acid was extracted from sweet potato (Ipomoea batatas) and fed to Wistar rats with or without zinc for 3 weeks. Animals were then sacrificed and bone and faecal minerals were assessed. The ultra-structure of the bones was examined via scanning electron microscopy. Phytic acid extract or

Zinc bioavailability in young adult rats fed sweet potato greens containing phytic acid.

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This study determined whether phytic acid in sweet potato greens influences the bioavailability of zinc in young adult rats used as models for adult humans. A control diet (AIN-93M), two AIN-93M diets with pure phytic acid (PA) at 0.2% or 0.4%, and four diets with Georgia Jet or TU-82-155 dried

Fortification and bioavailability of zinc in potato.

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BACKGROUND

Most agricultural soils have low zinc (Zn) content available to crops, which results in a significant decrease in productivity and in public health problems. However, the priming of potato tubers in solutions with Zn can be an effective strategy for their

Chemical intervention strategies for substantial suppression of acrylamide formation in fried potato products.

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Prototype processes were developed for the substantial suppression of acrylamide formation (40-95% compared to untreated controls) in cut surface fried potato products using potato chips (crisps) as the primary model. The most efficacious procedures employed sequentially both surface preparation and

Intestinal fermentation lessens the inhibitory effects of phytic acid on mineral utilization in rats.

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The specific effects of phytic acid (PA) and resistant starch (RS) on mineral bioavailability, namely, Ca, Mg, Fe, Zn and Cu, were investigated in rats adapted to semipurified diets. The diets provided either 73 g/100 g digestible wheat starch (DS) alone, or 53 g/100 g DS plus 20 g/100 g crude

The effects of phytic acid on the Maillard reaction and the formation of acrylamide.

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Phytic acid, myo-inositol hexaphosphoric acid, exists in substantial (1-5%) amounts in edible plant seeds. In this study the effects of phytic acid on the Maillard reaction and the formation of acrylamide were investigated. Both phytic acid and phosphate enhanced browning in glucose/β-alanine

The effect of phytic acid on the levels of blood glucose and some enzymes of carbohydrate and lipid metabolism.

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In this study, six groups of rats were fed as follows: Groups 1 and 2 were fed formulated diets supplemented with zinc or without zinc respectively. Groups 3 and 4 were fed formulated diets supplemented with zinc plus phytic acid extracted from sweet potato (Ipomea batatas) or commercial phytic acid

Isolates from faba bean and soybean with lowered content of phytic acid and activity of the trypsin inhibitors.

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For obtaining protein isolates, water, whey, and waste effluents from a potato processing plant were used as extraction solvents. Isolates obtained on laboratory conditions were subjected to chemical and organoleptic tests. It was shown that proper steering of the processing allowed for obtaining

A role for inositol hexakisphosphate in the maintenance of basal resistance to plant pathogens.

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Phytic acid (myo-inositol hexakisphosphate, InsP6) is an important phosphate store and signal molecule in plants. However, low-phytate plants are being developed to minimize the negative health effects of dietary InsP6 and pollution caused by undigested InsP6 in animal waste. InsP6 levels were

Screening of Phosphorus-Accumulating Fungi and Their Potential for Phosphorus Removal from Waste Streams.

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While bacteria have been primarily studied for phosphorus (P) removal in wastewater treatment, fungi and their ability to accumulate intracellular polyphosphate are less investigated. P-accumulating fungal strains were screened from soybean plants and surrounding soil by flask cultivation with

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