Grains, such as corn and wheat, have phosphorus that is bound in an naturally indigestible form known as phytic acid.
32.
When iron and zinc bind to phytic acid they form insoluble precipitate and are far less absorbable in the intestines.
33.
However, the amount of phytic acid reduction from soaking is only marginal, and not enough to counteract its antinutrient effects
34.
Phytic acid and its metabolites have been implicated in DNA repair, clathrin-coated vesicular recycling, control of neurotransmission and cell proliferation.
35.
The use of sprouted grains will reduce the quantity of phytic acids in feed, with no significant reduction of nutritional value.
36.
Phytase is an enzyme that is able to break down the otherwise indigestible phytic acid, making it available to the pig.
37.
Cereal grains including corn, soybean and barley contain 50 to 75 % of their phosphorus in the form of phytic acid.
38.
Phytic acid, another substance in foods like dried beans and peas, also depresses calcium absorption somewhat, but less than oxalic acid.
39.
Similarly, Shipard ( 2005 ) states that enzymes of germination and sprouting can help eliminate detrimental substances such as phytic acid.
40.
The best evidence from these studies suggests an intracellular role for phytic acid as a cofactor in DNA repair by nonhomologous end-joining.
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