{"id":563,"date":"2019-03-15T10:06:54","date_gmt":"2019-03-15T09:06:54","guid":{"rendered":"https:\/\/glutenlight.eu\/?p=563"},"modified":"2019-04-05T15:11:50","modified_gmt":"2019-04-05T13:11:50","slug":"acido-fitico","status":"publish","type":"post","link":"https:\/\/glutenlight.eu\/?p=563&lang=en","title":{"rendered":"Phytic acid"},"content":{"rendered":"<p>Phytic acid makes up about 1% of wheat and rye flours, and reduces the bioavailability of calcium, magnesium, and iron by forming complexes with the divalent cations. Phytic acid also inhibits enzymes in the digestive system needed to breakdown starch and protein.1 This explains why some people experience discomfort from eating whole grain wheat products. The sour dough neutralizes the phytic acid and &#8220;pre-digestes&#8221; the wheat proteins during the fermentation process transforming them into micronutrients that are easy to digest.2<\/p>\n<p>REFERENCES<\/p>\n<p>[1] Vaintraub, I. A. &amp; Bulmaga, V. P. (1991). Effect of phytate on the in vitro activity of digestive proteinases. Journal of Agricultural and Food Chemistry 39 (5), 859-861 DOI: 10.1021\/jf00005a008<\/p>\n<p>[2] G\u00e4nzle, M. G. (2014). Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology, 37(0), 2-10. doi:http:\/\/dx.doi.org.libproxy.clemson.edu\/10.1016\/j.fm.2013.04.007<\/p>\n<p><strong>Deepening:<\/strong><\/p>\n<p><a href=\"https:\/\/glutenlight.eu\/en\/2019\/03\/15\/1-phytate-degradation-during-breadmaking\/\">Phytate Degradation during Breadmaking<\/a><\/p>\n<p><a href=\"https:\/\/glutenlight.eu\/en\/2019\/03\/15\/2-moderate-decrease-of-ph-by-sourdough-fermentation-is-sufficient-to-reduce-phytate-content-of-whole-wheat-flour-through-endogenous-phytase-activity\/\">Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Phytic acid makes up about 1% of wheat and rye flours, and reduces the bioavailability of calcium, magnesium, and iron by forming complexes with the divalent cations. Phytic acid also inhibits enzymes in the digestive system needed to breakdown starch and protein.1 This explains why some people experience discomfort from eating whole grain wheat products. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[218,162,266],"class_list":["post-563","post","type-post","status-publish","format-standard","hentry","category-article","tag-ancient-grains","tag-bran","tag-phytic-acid"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Phytic acid - Glutenlight<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/glutenlight.eu\/?p=563&lang=en\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Phytic acid - Glutenlight\" \/>\n<meta property=\"og:description\" content=\"Phytic acid makes up about 1% of wheat and rye flours, and reduces the bioavailability of calcium, magnesium, and iron by forming complexes with the divalent cations. Phytic acid also inhibits enzymes in the digestive system needed to breakdown starch and protein.1 This explains why some people experience discomfort from eating whole grain wheat products. [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/glutenlight.eu\/?p=563&amp;lang=en\" \/>\n<meta property=\"og:site_name\" content=\"Glutenlight\" \/>\n<meta property=\"article:published_time\" content=\"2019-03-15T09:06:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-04-05T13:11:50+00:00\" \/>\n<meta name=\"author\" content=\"luciano\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"luciano\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/glutenlight.eu\/?p=563&lang=en#article\",\"isPartOf\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=563&lang=en\"},\"author\":{\"name\":\"luciano\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/person\/ce85ed8d5ff511199b9e80b95af8990d\"},\"headline\":\"Phytic acid\",\"datePublished\":\"2019-03-15T09:06:54+00:00\",\"dateModified\":\"2019-04-05T13:11:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=563&lang=en\"},\"wordCount\":160,\"publisher\":{\"@id\":\"https:\/\/glutenlight.eu\/#organization\"},\"keywords\":[\"Ancient Grains\",\"bran\",\"Phytic acid\"],\"articleSection\":[\"Article\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/glutenlight.eu\/?p=563&lang=en\",\"url\":\"https:\/\/glutenlight.eu\/?p=563&lang=en\",\"name\":\"Phytic acid - Glutenlight\",\"isPartOf\":{\"@id\":\"https:\/\/glutenlight.eu\/#website\"},\"datePublished\":\"2019-03-15T09:06:54+00:00\",\"dateModified\":\"2019-04-05T13:11:50+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/glutenlight.eu\/?p=563&lang=en#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/glutenlight.eu\/?p=563&lang=en\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/glutenlight.eu\/?p=563&lang=en#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/glutenlight.eu\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Phytic acid\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/glutenlight.eu\/#website\",\"url\":\"https:\/\/glutenlight.eu\/\",\"name\":\"Glutenlight\",\"description\":\"grani con glutine leggero e tollerabile\",\"publisher\":{\"@id\":\"https:\/\/glutenlight.eu\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/glutenlight.eu\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/glutenlight.eu\/#organization\",\"name\":\"Gluten Light\",\"url\":\"https:\/\/glutenlight.eu\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/glutenlight.eu\/wp-content\/uploads\/2026\/01\/Logo-di-Gluten-Light-con-simbolo-solare.jpg\",\"contentUrl\":\"https:\/\/glutenlight.eu\/wp-content\/uploads\/2026\/01\/Logo-di-Gluten-Light-con-simbolo-solare.jpg\",\"width\":1113,\"height\":648,\"caption\":\"Gluten Light\"},\"image\":{\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/person\/ce85ed8d5ff511199b9e80b95af8990d\",\"name\":\"luciano\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/glutenlight.eu\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/32520888e50495c97b3dcb1eb9761e897db01ea203f0c45a441dc878d64c05b1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/32520888e50495c97b3dcb1eb9761e897db01ea203f0c45a441dc878d64c05b1?s=96&d=mm&r=g\",\"caption\":\"luciano\"},\"url\":\"https:\/\/glutenlight.eu\/?author=2\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Phytic acid - Glutenlight","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/glutenlight.eu\/?p=563&lang=en","og_locale":"it_IT","og_type":"article","og_title":"Phytic acid - Glutenlight","og_description":"Phytic acid makes up about 1% of wheat and rye flours, and reduces the bioavailability of calcium, magnesium, and iron by forming complexes with the divalent cations. Phytic acid also inhibits enzymes in the digestive system needed to breakdown starch and protein.1 This explains why some people experience discomfort from eating whole grain wheat products. 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