Phytic acid structure

Figure 1. Structure of phytic acid in dilute solution (1).

Figure 9.16 Structures of phosphoglycerides and related substances. The -OH groups of phosphate residues (also indicated by P in phytic acid) are deprotonated at neutral pH.

FIGURE 10,42 Structures of components of the calcium signaling pathway Inositol hexaphosphate (phytic acid) appears not to be synthesized by mammalian cells. The phytic acid in the diet can, to some extent, be hydrolyzed to give inositol. Inositol is required in the diet of rodents but not of humans. 

Eott, J.N.A. and Ockenden, I. (1985) The fine structure of phytate-rich particles in plants. In Graf, E. (ed.) Phytic Acid Chemistry and Applications. Pilatus Press, Minneapolis, pp. 43-55. 

For the conducting polymer hydrogel, the added second phase plays a critical role on the performance. In the case of a PPy hydrogel, the ratio of pyrrole to phytic acid largely impacts the micro structure and electrical property (Fig. 3.5). When the ratio increases, the PPy structures are changed from interconnected microstructured hollow spheres to smaller plate-like particles. Accordingly, more pores have been formed, but the electrical conductivities are decreased (Shi et al., 2014). 

The structures of the complexes formed between phytic acid... 

Myoinositol is a naturally occurring vitamin with a hexahydroxycyclohexane structure its phosphorylated forms are readily converted to trimethylsilyl derivatives which, as has been observed for alkyl ethoxy phosphates, can be separated by SFC at temperatures some hundreds of degrees below those necessary for GC of such compounds [14]. Both silylated inositol triphosphate and phytic acid (inositol hexaphosphate) were eluted... 

Some phosphate esters of m /o-inositol have been prepared by the action of phytase on phytic acid 80 H6)y in order to arrive at a better understanding of the structure of the biologically important phytic acid. The structures of these esters are not known. Iselin 117) has prepared myoinositol 2-phosphate and scyZZo-inositol monophosphate via the penta-acetates derived from the reduction of penta-O-acetyl-myo-inosose-2. The myo-inositol derivative does not have the biological activity toward microorganisms that the free inositol has. 

The predominating form of iron in animal tissues is haem (particularly myoglobin and haemoglobin). In egg white, iron is bound in conalbumin, and in the yolk to phosphoprotein phosvitin. Milk contains the iron metaUoprotein lactoferrin and part of the iron is bound to casein. Conalbumin and lactoferrin are structurally similar to serum transferrin. In plants, iron is bound in various complexes, especially with phytic acid, aUphatic hydroxycarboxyhc acids, aminocarboxyhc acids, thiols, phenolic substances, nucleotides, peptides and proteins. The iron content in selected foods is shown in Table 6.8. Foods rich in iron are offal dishes, meat, eggs, pulses, tea and cocoa. Moderate amounts of iron are found in fish, poultry, cereals, spinach, parsley and nuts. Low levels of iron are present in milk, dairy products, fats and oils, potatoes and most fruit. 

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