| 释义 |
phytic, a. Biochem.|ˈfaɪtɪk|
[f. phytin + -ic.]
phytic acid: a phosphoric acid ester, C6H6(OPO3H2)6, of myo-inositol which is found (often as salts) in plants, esp. in the seeds of cereals.
1908Jrnl. Biol. Chem. IV. 497 Wheat bran, which contains 1½ per cent of phosphorus, was found to be essentially free from inorganic phosphates, the whole of the phosphorus being present as salts of phytic acid. 1943Endeavour II. 75/2 One important dietary constituent, phytic acid (inositol hexaphosphoric acid),..interferes with calcification by precipitating calcium in the gut and making it unavailable. 1966McGraw-Hill Encycl. Sci. & Technol. VII. 121/2 The phytic acid of whole wheat is of nutritional importance because it combines with dietary calcium, decreasing its availability. 1978R. Mitchison Life in Scotland ii. 71 Recent work on nutrition has shown that..some foodstuffs contain inhibitors.., for instance, phytic acid.
Hence ˈphytate, a salt, or the anion, of phytic acid.
1908Jrnl. Biol. Chem. IV. 498 In all cases blank determinations were made on the tissue extract alone and on a solution of sodium phytate which were digested in a similar manner. 1961Lancet 26 Aug. 483/1 In dietary deficiency of vitamin B12, serum-iron has been found to fall... This is thought to be due to ingestion of excessive amounts of phytate in wholemeal flour and bread. 1968New Scientist 28 Nov. 512/2 The staple article of the typical village diet [in Iran] is wheat bread, which contains a chemical called phytate. This chemical renders zinc and possibly iron unavailable. 1976Sci. Amer. Sept. 57/1 Ferrous iron, however, is absorbed less efficiently when it is ingested in combination with phytates and oxalates, which are found in leafy green vegetables and the whole-grain, unleavened bread of North Africa and the Middle East. |