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Phytic Acid: From Antinutritional to Multiple Protection Factor of Organic Systems
Author(s) -
Silva Elisângela O.,
Bracarense Ana Paula F.R.L.
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13320
Subject(s) - phytic acid , antioxidant , intracellular , food science , chemistry , in vivo , human health , health benefits , biochemistry , microbiology and biotechnology , biology , medicine , traditional medicine , environmental health
Several studies have shown the benefits of natural antioxidants on health and food preservation. Phytic acid (IP6) is a natural antioxidant that is found mainly in cereals and vegetables and, for a long period of time, was considered an antinutritional factor. However, in vitro and in vivo studies have demonstrated its beneficial effects in the prevention and treatment of several pathological conditions and cancer. Despite the numerous benefits of IP6, the signs and intracellular interactions mediated by this antioxidant remain poorly understood. This review describes the main chemical and biological aspects of IP6, as well as its actions in the prevention and treatment of various diseases.