Phytic Acid (PA)

Phytic acid is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. Phytate is not digestible to humans or nonruminant animals, so it is not a source of either inositol or phosphate if eaten directly. Moreover, phytic acid chelates and thus makes unabsorbable certain important minor minerals such as zinc and iron, and to a lesser extent, also macro minerals such as calcium and magnesium; phytin refers specifically to the calcium or magnesium salt form of phytic acid. Phytic acid is found within the hulls of nuts, seeds, and grains. In-home food preparation techniques can break down the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. Phytic acid has a strong binding affinity to important minerals, such as calcium, iron, and zinc, although the binding of calcium with phytic acid is pH-dependent.