Food Phytates

Published:
December 20, 2001 by CRC Press - 280 Pages
Editor(s):
N. Rukma Reddy, National Center for Food Safety and Technology / FDA, USA; Shridhar K. Sathe, Florida State University, Tallahassee, USA

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Hardback
$239.95
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ISBN 9781566768672
Cat# TX68675
 

Features

  • Provides an in-depth review of chemistry and biochemistry of phytates
  • Shows the phytate content of seeds, grains and food products, and daily intake with numerous tables and figures
  • Presents the latest research on food phytates' effects on serum cholesterol and triglycerides
  • Explores phytates' role in the prevention of cardiovascular disease and cancer
  • Discusses the potential use of phytates as antioxidants in foods
  • Covers the effects of various processing methods on phytate content

    • Summary

    Food Phytates takes a new look at phytates, including their potential health benefits. It includes 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 14 chapters, leading researchers shed new light on phytates' potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.

    Table of Contents

    Introduction, Shridhar K. Sathe and N. Rukma Reddy
    A Global Estimate of Phytic Acid and Phosphorus in Crop Grains, Seeds, and Fruits, John N.A. Lott, Irene Ockenden, Victor Raboy, and Graeme D. Batten
    Occurrence, Distribution, Content, and Dietary Intake of Phytate, N. Rukma Reddy
    Biosynthesis of Phytate in Food Grains and Seeds, Frank A. Loewus
    Genetics of Phytic Acid Synthesis and Accumulation, Victor Raboy, Kevin A. Young, Steven R. Larson, and Allen Cook
    Phytase Expression in Transgenic Plants, Elizabeth A. Grabau
    Stability of Plant and Microbial Phytases, Brian Q. Phillippy
    Methods for Analysis of Phytate, Erika Skoglund and Ann-Sofie Sandberg
    In vitro and in vivo Degradation of Phytate, Ann-Sofie Sandberg
    Influence of Processing Technologies on Phytate and Its Removal, Shridhar K. Sathe and Mahesh Venkatachalam
    The Antioxidant Effects of Inositol Phosphates, John R. Burgess and Feng Gao
    Potential Use of Phytate as an Antioxidant in Cooked Meats, Daren P. Cornforth
    Phytate and Mineral Bioavailability, Connie M. Weaver and Srimathi Kannan
    Role of Phytic Acid in Cancer and Other Diseases, Mazda Jenab and Lilian U. Thompson

    Editorial Reviews

    "a well-organized, comprehensive look at the emerging topic of phytates in food. …serve[s] well as a reference tool on phytate and phytase with relevant and current references included. …detailed technical information and review of literature is included for this book to be useful for experts to students. Since both animal and human topics are covered, the book can be useful for those in plant science, animal science, human nutrition and food science."

    - Cheryl J. Baldwin, Kraft Foods, Inc., in AOCS Press

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