In cereal grains and oil seeds, this compound provides myo-inositol and phosphorus upon seed germination and during the early growth of seedlings. Phytic acid phosphorus constitutes the major portion of total phosphorus in several seeds and grain. It accounts for 50–80% of the total phosphorus in different cereals.
Phytic acid is well known to possess anti-nutritional behavior due to its effects on mineral absorption. Because it has strong affinity to chelate divalent ions e.g., calcium, magnesium, and especially with iron and zinc, the presence of phytic acid in cereal foods has become major concern about the deficiency of essential micronutrients in developing countries.
The accumulation site of phytic acid in monocotyledonous seeds (wheat, millet, barley, rice, etc.) is the aleurone layer, particularly the aleurone grain. Corn differs from other cereals as more than 80% of phytic acid is concentrated in germ. Phytic acid content of cereals varies from 0.5 to 2.0%.
For most people, phytic acid is a healthy plant compound that serves as an antioxidant and may protect against insulin resistance.
Scientists have even suggested that phytic acid may be part of the reason why whole grains have been associated with a reduced risk of colon cancer.
Phytic acid in cereals
