Bioavailability legumes

Much of the current research has centered upon the role of phytic acid on zinc and iron bioavailability (110-124). Work performed at the authors institution with several different types of soy foods suggests that phytic acid is a major factor affecting availability of zinc from foods derived from the legume (110-114). In addition, it appears that endogenous zinc in high-phytate foods may be a limiting factor in optimal utilization of these foods for man. We have found that fortification of soy foods (under proper conditions) with zinc, iron, magnesium, or calcium results in excellent... 

Phytate. Phytic acid is an organic polyphosphate found widely in plants, particularly cereals, nuts and legumes. It has been shown to complex with various divalent cations in the gastrointestinal tract and thus reduce mineral bioavailability (33,44,52). Davis et al. (53) reported that feeding a diet based on isolated soybean... 

Jansman, A.J.M. Bioavailability of proteins in legume seeds. Grain Legumes (AEP) 1996, 11, 19. 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

In plant foods, vitamin B12 cannot be detected, unless it is contaminated with microorganisms (which may occur in legumes and root vegetables). For humans, the most reliable sources of this vitamin are animal foods such as meats and seafood. Algae can also contain vitamin B12, but the bioavailability has been questioned. 

Grains and legumes may be relatively rich sources, but bioavailability is limited owing to their phytate content. On the other hand, animal proteins appear to enhance zinc absorption. 

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