Food Phytates

N. Rukma Reddy, Shridhar K Sathe 
CRC Press  December 2001  

Hardback  280pp  ISBN 9781566768672      £145.00
  • 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

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.


  • 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

To find similar publications, click on a keyword below:
CRC Press : antioxidants : biochemistry : food ingredients : food science : nutraceuticals : nutrition, human : plant science

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