ANTIOXIDANT FUNCTIONS OF PHYTIC ACID

被引：462

作者：

GRAF, E

EATON, JW

机构：

[1] The Pillsbury Company, Technology Center, Minneapolis, MN 55414

[2] University of Minnesota, Department of Laboratory Medicine and Pathology, Dight Institute, Minneapolis, MN 55455

来源：

FREE RADICAL BIOLOGY AND MEDICINE | 1990年 / 8卷 / 01期

关键词：

Antioxidant; Chelating agent; Colonic cancer; Ferroxidase; Free radical; Iron; Myoinositol phosphate esters; Phytic acid;

D O I：

10.1016/0891-5849(90)90146-A

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Phytic acid is a natural plant antioxidant constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen and spores. By virtue of forming a unique iron chelate it suppresses iron-catalyzed oxidative reactions and may serve a potent antioxidant function in the preservation of seeds. By the same mechanism dietary phytic acid may lower the incidence of colonic cancer and protect against other inflammatory bowel diseases. Its addition to foods inhibits lipid peroxidation and concomitant oxidative spoilage, such as discoloration, putrefaction, and syneresis. A multitude of other industrial applications are based on the antioxidant function of phytic acid. © 1990.

引用

页码：61 / 69

页数：9

共 66 条

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