Phytic acid. A natural antioxidant

The catalysis by iron of radical formation and subsequent oxidative damage has been well documented. Although many iron-chelating agents potentiate reactive oxygen formation and lipid peroxidation, phytic acid (abundant in edible legumes, cereals, and seeds) forms an iron chelate which greatly accel...

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Bibliographic Details
Published in:The Journal of biological chemistry 1987-08, Vol.262 (24), p.11647-11650
Main Authors: Graf, E, Empson, K L, Eaton, J W
Format: Article
Language:English
Subjects:
Adenosine Diphosphate - pharmacology
Agronomy. Soil science and plant productions
Analytical biochemistry: general aspects, technics, instrumentation
Analytical, structural and metabolic biochemistry
Antioxidants - metabolism
Biological and medical sciences
Catechol Oxidase - antagonists & inhibitors
Chemical constitution
Chemical Phenomena
Chemistry
Economic plant physiology
Ferrous Compounds - pharmacology
Food Preservation
Fundamental and applied biological sciences. Psychology
Hydroxides
Hydroxyl Radical
Iron - metabolism
Nitrogen metabolism and other ones (excepting carbon metabolism)
Nutrition. Photosynthesis. Respiration. Metabolism
Oxidation-Reduction
Oxygen Consumption - drug effects
Phytic Acid - metabolism
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Summary:The catalysis by iron of radical formation and subsequent oxidative damage has been well documented. Although many iron-chelating agents potentiate reactive oxygen formation and lipid peroxidation, phytic acid (abundant in edible legumes, cereals, and seeds) forms an iron chelate which greatly accelerates Fe2+-mediated oxygen reduction yet blocks iron-driven hydroxyl radical generation and suppresses lipid peroxidation. Furthermore, high concentrations of phytic acid prevent browning and putrefaction of various fruits and vegetables by inhibiting polyphenol oxidase. These observations indicate an important antioxidant function for phytate in seeds during dormancy and suggest that phytate may be a substitute for presently employed preservatives, many of which pose potential health hazards.
ISSN:0021-9258
1083-351X
DOI:10.1016/S0021-9258(18)60858-0