Phytochemicals phytate

Phytate (myo-inositol hexaphosphate Fig. 15.3, structure 33) is found in many food species and can be considered as a phytochemical. Its role in the plant is primarily as a phosphate store in seeds, but it is found in other tissues as well, for example, tubers (Harland et al., 2004). Phytate and its hydrolysis products are anti-nutrients that chelate metal ions and thus reduce their bioavailability (Persson et al., 1998 House, 1999). This is particularly a problem with cereal grains, but pre-processing can improve mineral absorption from these foods (Agte and Joshi, 1997). There is some concern that high phytate foods could also contain higher levels of toxic heavy metals caused by natural accumulation. Plants also contain phytate-degrading enzymes that can also influence metal ion bioavailability (Viveros et al., 2000). 

The National Cancer Institute, through its Experimental Food Program (3), has identified many phytochemicals that can interfere with and potentially block the biochemical pathways that lead to malignancy in animals. These phytochemicals fall into approximately 14 classes of substances that are present in common foods. They include sulfides, phytates, flavonoids, glucarates, carotenoids, coumarins, monoterpenes, triterpenes, lignans, phenolic acids, indoles, isothiocyanates, and polyacetylenes. 

Feedsmffs like legumes contain several compounds that have been traditionally considered antinutrients, such as protease inhibitors, phytate, saponins, plant sterols and isoflavones. However, recent information suggests that most of these compounds may acmaUy benefit the consumer s/ animal s health. Legumes (pulses and soybeans) are excellent foods to increase dietary fibre consumption besides providing starch, vegetable protein, oligosaccharides, phytochemicals (especially the isoflavones in... 

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