Phytic acid, activity, cereal

In his Natural History (1826), Pliny the Elder stated that those persons who are dieted npon fermented bread are stronger in body , which is an early statement on the health benefits of sourdough breads. Whole meals of cereals are a good source of minerals. Their bioavailability is limited, as they are often bound to phytic acid (myo-inositol-hexophospate). Wheat and rye contain about 1.2% of dry matter (Fretzdorff Briimmer, 1992). With the drop in pH during sourdough fermentation, endogenous phytases of the cereals are activated and the bound minerals are released (Fretzdorff Briimmer, 1992). Lactic acid bacteria and yeasts also possess phytase... 

Phytic acid and camosine (histidine-containing dipeptide), obtained from cereal and meat by-products, are effective inhibitors of hpid oxidation by several mechanisms, including metal inactivation and free radical quenching. Uric acid obtained from the decomposition of adenosine triphosphate in muscle also inhibits lipid oxidation by the same mechanisms. However, the importance of uric acid as an endogenous antioxidant in muscle foods is not clear. Various protein concentrates from soybeans, cottonseed and peanuts inhibit hpid oxidation in muscle foods. In addition to their iron binding activity, these crade extracts contain complex polyphenolic flavonoids that have potent antioxidant activity. 

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