Myoinositol Phosphates: Analysis, Content in Foods and Effects in Nutrition

Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads

“…It was also found that the highest amount of IP6 in breads baked also without yeast, and it was suggested that the loss of phytic acid during bread making is strongly dependent on both phytase presence in flour and baking temperature. According to Plaami (33), the activity of phytase and its heat resistance in rye products is much more superior when compared to wheat products, as was shown in our experiment.…”

Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads

“…It was also found that the highest amount of IP6 in breads baked also without yeast, and it was suggested that the loss of phytic acid during bread making is strongly dependent on both phytase presence in flour and baking temperature. According to Plaami (33), the activity of phytase and its heat resistance in rye products is much more superior when compared to wheat products, as was shown in our experiment.…”

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

“…In the literature, there are several explanations about the effect of the autoclaving process on the PA loss. It has been reported that the thermal degradation of PA is controlled by high pressure and low pH throughout fermentation because of increased solubility of phytic acid–cation complexes, and also, it is indicated that the higher PA losses have been associated with discarding of the leached soluble PA salts with the cooking water. ,− …”

Effect of wheat bran and flaxseed on cadmium effects and retention in rats

“…Each phytate molecule has up to six P atoms and is known to form a complex with Ca, reducing its absorption. 24,25 Therefore, we suggest that an interaction between phytates and Cd may be responsible for the reduced Ca and P absorption in the wheat bran and flaxseed Cd groups.…”

Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads

“…It was also found that the highest amount of IP6 in breads baked also without yeast, and it was suggested that the loss of phytic acid during bread making is strongly dependent on both phytase presence in flour and baking temperature. According to Plaami (33), the activity of phytase and its heat resistance in rye products is much more superior when compared to wheat products, as was shown in our experiment.…”

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

“…In the literature, there are several explanations about the effect of the autoclaving process on the PA loss. It has been reported that the thermal degradation of PA is controlled by high pressure and low pH throughout fermentation because of increased solubility of phytic acid–cation complexes, and also, it is indicated that the higher PA losses have been associated with discarding of the leached soluble PA salts with the cooking water. ,− …”

Effect of wheat bran and flaxseed on cadmium effects and retention in rats

“…Each phytate molecule has up to six P atoms and is known to form a complex with Ca, reducing its absorption. 24,25 Therefore, we suggest that an interaction between phytates and Cd may be responsible for the reduced Ca and P absorption in the wheat bran and flaxseed Cd groups.…”

Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads

“…It was also found that the highest amount of IP6 in breads baked also without yeast, and it was suggested that the loss of phytic acid during bread making is strongly dependent on both phytase presence in flour and baking temperature. According to Plaami (33), the activity of phytase and its heat resistance in rye products is much more superior when compared to wheat products, as was shown in our experiment.…”

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

“…In the literature, there are several explanations about the effect of the autoclaving process on the PA loss. It has been reported that the thermal degradation of PA is controlled by high pressure and low pH throughout fermentation because of increased solubility of phytic acid–cation complexes, and also, it is indicated that the higher PA losses have been associated with discarding of the leached soluble PA salts with the cooking water. ,− …”

Effect of wheat bran and flaxseed on cadmium effects and retention in rats

“…Each phytate molecule has up to six P atoms and is known to form a complex with Ca, reducing its absorption. 24,25 Therefore, we suggest that an interaction between phytates and Cd may be responsible for the reduced Ca and P absorption in the wheat bran and flaxseed Cd groups.…”