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Items: 1 to 20 of 464

1.

Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.

Schlemmer U, Frølich W, Prieto RM, Grases F.

Mol Nutr Food Res. 2009 Sep;53 Suppl 2:S330-75. doi: 10.1002/mnfr.200900099. Review.

PMID:
19774556
2.

Degradation of phytate in the gut of pigs--pathway of gastro-intestinal inositol phosphate hydrolysis and enzymes involved.

Schlemmer U, Jany KD, Berk A, Schulz E, Rechkemmer G.

Arch Tierernahr. 2001;55(4):255-80.

PMID:
12357589
3.

The effect of food processing on phytate hydrolysis and availability of iron and zinc.

Sandberg AS.

Adv Exp Med Biol. 1991;289:499-508. Review.

PMID:
1654732
4.

The phytic acid mineral, trace element, protein and moisture content of UK Asian immigrant foods.

Davies NT, Warrington S.

Hum Nutr Appl Nutr. 1986 Feb;40(1):49-59.

PMID:
3957703
5.

Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China.

Ma G, Li Y, Jin Y, Zhai F, Kok FJ, Yang X.

Eur J Clin Nutr. 2007 Mar;61(3):368-74. Epub 2006 Aug 23.

PMID:
16929240
6.

Phytate content of foods: effect on dietary zinc bioavailability.

Oberleas D, Harland BF.

J Am Diet Assoc. 1981 Oct;79(4):433-6.

PMID:
7288050
7.

Effects of phytate on mineral bioavailability in mice.

Graf E, Eaton JW.

J Nutr. 1984 Jul;114(7):1192-8.

PMID:
6737084
8.
9.

The role of phytic acid in legumes: antinutrient or beneficial function?

Urbano G, López-Jurado M, Aranda P, Vidal-Valverde C, Tenorio E, Porres J.

J Physiol Biochem. 2000 Sep;56(3):283-94. Review.

PMID:
11198165
10.

Relationships between faecal phytate and mineral excretion depend on dietary phytate and age.

Kim J, Woodhouse LR, King JC, Welch RM, Li SJ, Paik HY, Joung H.

Br J Nutr. 2009 Sep;102(6):835-41. doi: 10.1017/S0007114509289057. Epub 2009 Mar 9.

PMID:
19267950
11.

Phytic acid interactions in food systems.

Cheryan M.

Crit Rev Food Sci Nutr. 1980;13(4):297-335. Review.

PMID:
7002470
12.

Bioavailability of minerals in legumes.

Sandberg AS.

Br J Nutr. 2002 Dec;88 Suppl 3:S281-5. Review.

PMID:
12498628
14.

Phytate in foods.

Harland BF, Oberleas D.

World Rev Nutr Diet. 1987;52:235-59. Review. No abstract available.

PMID:
3327233
15.
16.

Phytate degradation by human gut isolated Bifidobacterium pseudocatenulatum ATCC27919 and its probiotic potential.

Haros M, Carlsson NG, Almgren A, Larsson-Alminger M, Sandberg AS, Andlid T.

Int J Food Microbiol. 2009 Sep 30;135(1):7-14. doi: 10.1016/j.ijfoodmicro.2009.07.015. Epub 2009 Jul 22.

PMID:
19674804
17.

Recent advances in methodology for analysis of phytate and inositol phosphates in foods.

Xu P, Price J, Aggett PJ.

Prog Food Nutr Sci. 1992;16(3):245-62. Review.

PMID:
1438809
18.

Low zinc, iron, and calcium intakes of Northeast Thai school children consuming glutinous rice-based diets are not exacerbated by high phytate.

Krittaphol W, Bailey KB, Pongcharoen T, Winichagoon P, Gibson RS.

Int J Food Sci Nutr. 2006 Nov-Dec;57(7-8):520-8.

PMID:
17162330
19.

Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase.

Bohn L, Josefsen L, Meyer AS, Rasmussen SK.

J Agric Food Chem. 2007 Sep 5;55(18):7547-52. Epub 2007 Aug 15.

PMID:
17696444
20.

Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.

Hurrell RF, Reddy MB, Juillerat MA, Cook JD.

Am J Clin Nutr. 2003 May;77(5):1213-9.

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