ライフサイエンスコーパス: phytate

1 4 % for feed samples (80 % recovery rate of phytate).

2 sitol-1,2,3,4,5,6-hexakisphosphate (InsP6 or phytate).

3 is inositol hexa- (and penta-) phosphate or phytate.

4 edicts zinc absorption from dietary zinc and phytate.

5 gh as 92%, but only if the diets were low in phytate.

6 able to carry out the stepwise hydrolysis of phytate.

7 fortified with 2% bran oil and/or with 0.4% phytate.

8 2), suggesting Mg(2+):Cd(2+) competition for phytate.

9 les for P turnover to enhance utilization of phytate.

10 the nutritional value due to the presence of phytate.

11 , including phosphorylated serine and sodium phytate.

12 ntracellular bacterial growth restriction by phytate.

13 fect on iron bioaccessibility independent of phytates.

14 W, respectively), in addition to oxalate and phytate (14+/-9and0.17+/-0.02mg/100gFW, respectively).

15 neate, Fe(III)-(citrate)(2), and Fe(III)(2)-(phytate)(2).

16 l, spermidine (290 mug/g), but also a higher phytate (20.4 mg/g) content compared to starch-rich frac

17 Phytate (308-360 ug g(-1)), tannin (0.15-0.51 mg g(-1))

18 te (4.5-73.6% by BSW and 22.5-98.8% by BNW); phytate (6.2-69.7% by BSW and 10.6-57.3% by BNW) and oxa

19 d for thiamin (-69%), IDF (-66%) followed by phytate (-66%).

20 It is unclear if the (99m)Tc-sodium phytate ((99m)Tc-SP) is as reliable as the gold-standard

21 equally between protein (49.3 +/- 3.0%) and phytate, a contrast with nodulating soybeans likely caus

22 absorption as a function of dietary zinc and phytate accounts for >80% of the variability in the quan

23 ption can be predicted from dietary zinc and phytate after allowing for dietary equilibration.

24 The exceptional chemical durability of Zr-Phytate allows efficient regeneration using 1 M HCl, wit

25 nd volume; but supplementation of WB-PF with phytate alone had no significant effect on colon tumorig

26 When sodium phytate alone was added, there was a pronounced 83-90% r

27 Most dentin sections treated with phytate also showed an increase in potential after phyta

28 ood-composition tables supported by zinc and phytate analyses of major food items for individual meal

29 ds for Fe in Tartary buckwheat material were phytate and citrate.

30 ty (tumors/ animal), whereas removal of both phytate and lipids from WB (WB-PF) significantly increas

31 ytate and native isoflavone (n = 14), native phytate and low isoflavone (n = 13), low phytate and nat

32 ytate and native isoflavone (n = 14), or low phytate and low isoflavone (n = 14).

33 enerate varieties with appropriate levels of phytate and micronutrients, which can lead to the develo

34 Phytate and mineral cations are both considered as impor

35 In this paper, the phytate and mineral composition of whole bran cereals (w

36 the effects of different soaking regimes on phytate and mineral concentrations of whole and chopped

37 ions (R(2) = 0.56), suggesting hydrolysis of phytate and mobilisation of the associated Cd(2+).

38 protein (40 g/d) isolate treatments: native phytate and native isoflavone (n = 14), native phytate a

39 ive phytate and low isoflavone (n = 13), low phytate and native isoflavone (n = 14), or low phytate a

40 Phytate and organic acid salts are two possibilities dis

41 Diets with greater phytate and oxalate and lower calcium and dairy intake m

42 Periods of lower calcium intake and higher phytate and oxalate concentrations corresponded with red

43 values were examined in relation to dietary phytate and phytate:zinc molar ratios by using a mixed n

44 Overall, cell wall alterations, along with phytate and polyphenol transformations, are key contribu

45 her content of absorption inhibitors such as phytate and polyphenols and the absence of flesh foods.

46 imulated HDAC activity through metabolism of phytate and production of inositol-1,4,5-trisphosphate (

47 ates is protected from inhibition by dietary phytate and regulated normally by iron status.

48 orption spectroscopy, oxalate by titrimetry, phytate and tannin by colorimetric and dietary fibres by

49 Iron, zinc, phytate and tannin concentrations and, antinutrient to m

50 other GLVs, because of low fibres, oxalate, phytate and tannin content.

51 s, phenolic compounds, antioxidant activity, phytate and tannin in Brazilian chia seeds grown in the

52 zinc (Phy:Zn), tannins to iron (Tan:Fe) and phytate and tannins to iron (Phy + Tan:Fe) MRs were 27.6

53 .001) was found between FAZ and both dietary phytate and the phytate:zinc molar ratio.

54 community measures aimed at reducing dietary phytate and zinc fortification and supplementation progr

55 xperiment, the effects of charged compounds (phytate and Zonyl-FSC) on the tooth permselectivity were

56 te matrix of vegetables, and the presence of phytates and other inhibitors make study of these mechan

57 e presence of antinutrients such as tannins, phytates and oxalates.

58 mineral bioavailability and antinutritional phytates and polyphenols were mostly insignificant.

59 contents from 9.36 to 47.43mg/100g, whereas phytates and tannins decreased from 1.344 to 0.997mol/kg

60 terious compounds for iron solubility, while phytates and tannins decreased vitamin D bioaccessibilit

61 bility limitations due to antinutrients like phytates and tannins that can be reduced by ultrasound m

62 ted in a maximum reduction of 73% and 71% in phytates and tannins, respectively.

63 ffecting iron absorption, eg, ascorbic acid, phytate, and calcium, had limited effect on iron uptake

64 of storage ligands, including phosphate and phytate, and other, yet unidentified, compounds.

65 analyzed for minerals, B-carotene, vitamins, phytate, and oxalate contents.

66 lyzed for minerals, beta-carotene, vitamins, phytate, and oxalate contents.

67 examine associations among dietary calcium, phytate, and oxalate intake and calcium bioavailability

68 Primary exposures included dietary calcium, phytate, and oxalate; outcomes included estimated calciu

69 from interactions between calcium, Fe(III), phytate, and proteins in the meal], soybeans provide a t

70 stances (nitrate, nitrite, cyanide, oxalate, phytate, and trypsin inhibitor) in tubers of Jerusalem a

71 verload in the diet and its interaction with phytate, and/or yacon flour (YF), recognized as an inhib

72 features are associated with degradation of phytate, antioxidant capacity, exopolysaccharides, pheno

73 -deficient transgenic seedlings treated with phytate as a restricted Pi source.

74 These findings identify the chelator phytate as an intracellular bacteriostatic component of

75 w, allowing its growth on media amended with phytate as the sole source of P.

76 fants, such as protein sources, amino acids, phytate, ascorbic acid, and other essential cations, nee

77 A combination of pH changes and/or phytate breakdown may explain the migration of Cd outwar

78 Phytate chelates iron (Fe) and zinc (Zn) in wheat.

79 at pH 4 by up to 600 % by disrupting protein-phytate complexes, while napin solubility showed a minor

80 ease in proportion to total oxalate, and the phytate concentration in all foods was sufficient to con

81 The phytate concentration was in the range from 227 to 4393

82 eral human infant formulas and the effect of phytate concentration were evaluated in suckling rat pup

83 nib Cd concentrations correlated well to nib phytate concentrations (R(2) = 0.56), suggesting hydroly

84 Differences in phytate concentrations between treated and untreated nut

85 Phytate concentrations were analysed using high-performa

86 roduction capacity (1.64 Unit/ml) and lowest phytate content (17.49 mg/5 g) belonged to Kluyveromyces

87 Reducing the phytate content and partially hydrolyzing the protein in

88 fractional absorption of zinc (FAZ) and the phytate content and phytate:zinc molar ratios of maize t

89 AF had an extremely low phytate content and was rich in peptides, which could be

90 Sprouting wheat at 26 degrees C reduced the phytate content by 25-40 % and increased bioaccessibilit

91 enic approach was used to alter soybean seed phytate content by expressing a soybean phytase gene (Gm

92 ential as an effective strategy for reducing phytate content in soybean seed.

93 The phytate content in the thickening ingredients was also a

94 predominantly cereal-based diets with a high phytate content may contribute to the risk.

95 correlation between iron absorption and the phytate content of different cereals.

96 variants in a single gene that determine the phytate content of maize kernels and the subsequent bree

97 Phytate content or protein hydrolysis did not significan

98 gation, were analyzed for micronutrients and phytate content to determine the potential bioavailabili

99 aponin (2.6-3.0%) contents were fairly high; phytate content was low.

100 the inoculated starch-rich fraction, as the phytate content was reduced by 42 %.

101 This, together with the reduction in phytate content, confirmed the 'phytase-phytate-mineral'

102 calcium, in Western diets with high and low phytate content, on zinc absorption.

103 orption, regardless of a high or low dietary phytate content.

104 from meals prepared from maize with typical phytate content.

105 icantly higher total dietary fiber and lower phytate content.

106 fatty acids profile, trypsin inhibitors and phytate content.

107 plain water reduced the tannin, oxalate and phytate contents but showed higher comparative peak resp

108 rmal processing using citrate buffer reduced phytate contents by a factor 1.3 to 2.0 and increased bi

109 eat using acetate or lactate buffers reduced phytate contents by a factor 1.4 to 2.8 and increased bi

110 is particularly appropriate for reducing the phytate contents in products for human consumption.

111 d the values of phenols, tannin, oxalate and phytate contents were 0.02-0.32, 0.04-0.53, 0.11-4.32 an

112 rtillas prepared from hybrids with different phytate contents.

113 icant difference in the inhibiting effect of phytate could be detected with additions ranging from th

114 The appearance of the first Zn-phytate crystals coincides with the formation of network

115 tilized fis2 seeds, which hyperaccumulate Zn-phytate crystals in the chalazal vacuolar compartments,

116 ins, the crystalloid, and one or a few large phytate crystals, the globoids.

117 ary requirement doubles with 1000 mg dietary phytate/d.

118 Release of phosphate after phytate degradation and its association with calcium was

119 c acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated from Iranian tra

120 nd no evidence that the inhibiting effect of phytate depends on the protein composition of the meal.

121 For phytate determination (0.462-0.952 %), a modified method

122 In conclusion, phytate did not exert antioxidant effects in maize porri

123 orrelations seen in subjects consuming a low-phytate diet between total absorbed zinc, the size of th

124 tion who were dependent on a moderately high-phytate diet had low TDZ and low plasma zinc concentrati

125 nd 26.2 +/- 2.3% from the high-calcium, high-phytate diet.

126 32.8 +/- 2.3% from the moderate-calcium, low-phytate diet; 26.9 +/- 2.4% from the moderate-calcium, h

127 6.9 +/- 2.4% from the moderate-calcium, high-phytate diet; 39.4 +/- 2.4% from the high-calcium, low-p

128 et; 39.4 +/- 2.4% from the high-calcium, low-phytate diet; and 26.2 +/- 2.3% from the high-calcium, h

129 inc absorption after consuming low-zinc, low-phytate diets for several weeks.

130 iving Malawian children with habitually high-phytate diets to better understand the role of the gastr

131 ioavailability in rats, especially from high-phytate diets, the effect of calcium on zinc absorption

132 Such adaptation did not occur with higher phytate diets.

133 ated to dietary zinc from both low- and high-phytate diets.

134 seeds that accumulates storage proteins and phytate during seed development.

135 ed foliar AsA, 20% to 30% decrease in foliar phytate, enhanced salt tolerance, and decreased abscisic

136 Zr-Phytate exhibits excellent Pb(2+) removal performance, m

137 eat consumption and increase intakes of high-phytate foods, a combination that could reduce iron stat

138 wed soil showed a marked capacity to utilise phytate for growth compared with arable or grassland soi

139 Phytate forms complexes with cations, which increases so

140 Finally, infant rhesus monkeys were fed low-phytate formulas with intact or hydrolyzed soy protein f

141 able strategy for the genetic engineering of phytate-free grain and provide insights into the role of

142 ailability and included egg white, meat, and phytate-free soy protein.

143 The disappearance of the Mn-phytate from the endosperm coincides with the accumulati

144 ls and may represent iron being delivered to phytate globoids.

145 O-, PO(2)-, Mg+, Ca+, Na+ and K+ within the phytate granules of the aleurone, with CN- being diagnos

146 hat degrades the phosphorus storage compound phytate, has the potential to enhance phosphorus availab

147 ntake of cereal-based diets that are high in phytate, high intakes of supplemental iron, or any gastr

148 xtent of phytate reduction achieved with low-phytate hybrids.

149 ontributed to myo-inositol hexakisphosphate (phytate) hydrolysis, resulting in breads with higher min

150 trations were highest in monkeys fed the low-phytate, hydrolyzed-protein soy formula.

151 tion of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronut

152 shift observed in the capacity to mineralise phytate in bare fallow soil was accompanied by an increa

153 Enzyme-mediated hydrolysis of phytate in P. vittata extracts was not inhibited by arse

154 the rate and extent of dephosphorylation of phytate in the animal digestive tract.

155 concentrated in insoluble precipitates, with phytate in the vacuoles of cells surrounding the vascula

156 with P addition as KH(2) PO(4) or nonsoluble phytate) in the hyphal compartment.

157 L) and the interaction with yacon flour, and phytate, in the Fe overloaded diets may exert a protecti

158 Both intestinal exposure to InsP(3) and phytate ingestion promoted recovery following intestinal

159 -phytate, noninhibiting) or nonrefined (high-phytate, inhibiting) meals.

160 Dietary phytate inhibits zinc absorption from composite meals in

161 Phytate (inositol hexakisphosphate, IP6) is a regulator

162 6.0 +/- 3.2 mg/d, TAZ was 2.1 +/- 1.0 mg/d, phytate intake was 1033 +/- 843 mg/d, plasma zinc was 44

163 Dietary phytate intake was inversely associated with ferritin co

164 In 2017-2020, mean phytate intake was significantly higher than in 1999-200

165 Phytate intake, a constituent of the diet known to imped

166 rption to controlled differences in zinc and phytate intakes and to apply the results to predictive m

167 age-induced InsP(6) degradation, rather than phytate interconversions during soaking.

168 The effect of removing phytate (IP6), iron-binding polyphenols, and dietary fib

169 Variation was detected for phytate:iron and zinc molar ratios (12.1-29.6 and 16.9-2

170 ng that breakdown of barley 7S globulins and phytate is inhibited by cPrG in GA-treated aleurone laye

171 nc absorption, regardless of whether dietary phytate is low or high.

172 Because phytate is not digested by monogastric animals, untreate

173 ese habitats, myo-inositol hexakisphosphate (phytate) is prevalent and used as a phosphate storage co

174 ,5,6-hexakisphosphate (IP(6)), also known as phytate, is integral to cellular function in all eukaryo

175 o contain anti-nutritional compounds such as phytates, lectins or enzyme inhibitors, their deleteriou

176 1 protein in growth medium supplemented with phytate led to marked increases in growth and total P co

177 legumes and grains indicate soaking reduces phytate levels, however, there is no evidence to support

178 Using EH, phytate-like P was identified as the prevalent class of

179 iron, zinc and phosphorus as complexes with phytates limiting their availability from a vegetarian d

180 d the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and ri

181 lacking lppA replicated less efficiently in phytate-loaded Acanthamoeba castellanii or Dictyostelium

182 with soy protein (40 g/d) isolate (SPI): low phytate/low isoflavone (LP/LI); normal phytate/low isofl

183 : low phytate/low isoflavone (LP/LI); normal phytate/low isoflavone (NP/LI); low phytate/normal isofl

184 calcium from tortillas prepared from the low-phytate maize (0.50 +/- 0.03) was significantly (P = 0.0

185 e kernels and the subsequent breeding of low-phytate maize have facilitated studies designed to deter

186 rtification-mix, added to less refined, high phytate maize meal, would be more effective than electro

187 alcium from tortilla meals prepared from low-phytate maize with that from meals prepared from maize w

188 ein and nonhaem iron, but inhibitors such as phytate may prevent absorption of iron and zinc by the c

189 erein provide evidence for the pectin-cation-phytate mechanism in textural hardening (and its distrib

190 Mineral, phytate-mineral interactions, and mineral toxicities in

191 n in phytate content, confirmed the 'phytase-phytate-mineral' hypothesis as a mechanism for developme

192 mineral availability as was predicted by the phytate/mineral molar ratios, which remained below the i

193 cially for chopped nuts, and did not improve phytate:mineral molar ratios.

194 Moreover, the phytates:mineral molar ratios and the percentage of the

195 gene, which synergistically drove nonsoluble phytate mobilization in the hyphosphere soil.

196 d, maize tortillas prepared from 1 of 2 low-phytate mutants: lpa1-1 (lpa1-1-LP) or Nutridense Low Ph

197 Phytate (myo-inositol hexakisphosphate, myo-IHP) is one

198 utants: lpa1-1 (lpa1-1-LP) or Nutridense Low Phytate (ND-LP), which have phytate reductions of approx

199 cheta domesticus) consumed with refined (low-phytate, noninhibiting) or nonrefined (high-phytate, inh

200 In postmenopausal women, neither phytate nor isoflavones in SPI have a significant effect

201 ; normal phytate/low isoflavone (NP/LI); low phytate/normal isoflavone (LP/NI); or normal phytate/nor

202 phytate/normal isoflavone (LP/NI); or normal phytate/normal isoflavone (NP/NI).

203 mpared to commercial ion-exchange resins, Zr-Phytate offers superior selectivity and reusability.

204 f the soy protein components isoflavones and phytate on CVD risk factors in postmenopausal women.

205 f the soy protein components isoflavones and phytate on CVD risk in postmenopausal women.

206 The effects of phytate on intestinal losses of endogenous zinc merit fu

207 The inhibiting effect of phytate on nonheme-iron absorption from different protei

208 etermine quantitatively the effects of maize phytate on the bioavailability of minerals in maize.

209 weight and the content of both B-glucan and phytate on the mobility of bile acids by modelling intes

210 oavailability when the effect of calcium and phytate on zinc absorption was collectively considered.

211 We evaluated the effect of removing phytate on zinc and copper absorption and status in infa

212 es were not significantly affected by either phytate or isoflavones.

213 ds were not significantly affected by either phytate or isoflavones.

214 The molar ratios of phytate or oxalate to minerals (calcium and zinc) in all

215 itol hexakisphosphate (IP(6)), also known as phytate or phytin, in certain plant tissues little is kn

216 tic acid maize flour with or without admixed phytate, or from high phytic acid maize flour were prepa

217 ibitors to negligible values, also to reduce phytate, oxalate and saponin contents, simultaneously en

218 The phenols, phytate, oxalate, tannin and alkaloid profiles of the fl

219 ll walls, providing support for the "phytase-phytate-pectin" theory of the HTC mechanism.

220 o unrecognized Icm/Dot substrate, LppA, as a phytate phosphatase (phytase).

221 However, low-phytate plants are being developed to minimize the negat

222 es after treatment, while the effects of the phytate pre-treatment persisted.

223 ablates seed phytate without accumulation of phytate precursors, increases seed-free phosphate by 10-

224 foods (some fortified with calcium), dietary phytate reduces zinc absorption, but calcium does not im

225 The phytate reduction (80-86%) in these sorghums significant

226 illas is positively related to the extent of phytate reduction achieved with low-phytate hybrids.

227 This research compared the effect of genetic phytate reduction in sorghum on iron and zinc bioaccessi

228 Despite the phytate reduction in stored cowpeas, the HTC defect decr

229 These results suggest that phytate reduction may be an important strategy to increa

230 e prepared from maize with approximately 60% phytate reduction, and, on the other occasion, they were

231 ns to improve zinc status, including dietary phytate reduction, on zinc homeostasis merit further stu

232 r Nutridense Low Phytate (ND-LP), which have phytate reductions of approximately 60% and approximatel

233 Phytate reversibly abolished growth of L. pneumophila in

234 Consuming phytate-rich foods and maintaining a healthy weight may

235 Significant reductions of phytate, saponin and tannin contents (-16 to -44%), but

236 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified.

237 Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional pro

238 d with excess bran oil or with bran oil plus phytate significantly inhibited colon tumor incidence, m

239 Phytate significantly reduced fractional zinc absorption

240 Soy protein with native phytate significantly reduced tHcy (P = 0.017), transfer

241 excess bran oil alone or with bran oil plus phytate significantly suppressed the activities of iNOS

242 zinc absorption at 1 mo was higher from low-phytate soy formula (36%) than from regular soy formula

243 absorption was significantly higher from low-phytate soy formula (78%) than from regular soy formula

244 r was significantly lower in monkeys fed low-phytate soy formula from 2 to 4 mo.

245 In monkeys, regular and low-phytate soy formulas were fed exclusively for 4 mo and w

246 s the commercial enzyme for bioconversion of phytate substrate to digestible phosphate ions.

247 tIPK1 and AtIPK2beta, for the later steps of phytate synthesis in Arabidopsis thaliana.

248 calcium absorption inhibitors, like oxalate, phytate, tannin and dietary fibres, and evaluate the inh

249 ium, selenium), and antinutritional factors (phytate, tannin and oxalate).

250 The phytate, tannin and total phenolic contents were analyse

251 nts (lutein, zeaxanthin, beta-cryptoxanthin, phytate, tannin and vitamin C) and colour properties (L*

252 In vitro experiments showed that i) phytates, tannins and saponins from pulses can alter vit

253 i) potatoes supplemented or not with fibers, phytates, tannins and saponins.

254 had 30% less foliar AsA and 15% to 20% more phytate than wild-type plants and decreased tolerance to

255 ize inositol hexakisphosphate (ie InsP(6) or phytate), through the phosphorylation and dephosphorylat

256 The average values of phytate to iron (Phy:Fe), phytate to zinc (Phy:Zn), tann

257 er than the reported critical values, except phytate to iron.

258 ol meal to which was added sufficient sodium phytate to provide 300 mg phytic acid and/or various pro

259 average values of phytate to iron (Phy:Fe), phytate to zinc (Phy:Zn), tannins to iron (Tan:Fe) and p

260 d from 1 of 10 diets, 5 with molar ratios of phytate to zinc from 2 to 7 and 5 with ratios from 15 to

261 The molar ratio of phytate to zinc was 17:1.

262 .5 and 0.8 mmol phytic acid, molar ratios of phytate to Zn of 14 and 5, and millimolar ratios of (phy

263 Low phytate transgenic plants and transgenic animals increas

264 wells in both types of test solutions, while phytate treatment caused an increase of approximately 10

265 Phytate treatment had a minimal but nonsignificant effec

266 e also showed an increase in potential after phytate treatment; however, Zonyl-FSC seemed to have lit

267 Sodium, phosphorus, sucrose, phytate, vitamin B(6), vitamin D, and supplemental calci

268 The concentration of phytate was 8.6-9.6mg/g and it contained 54-63% of the t

269 To reduce zinc absorption, phytate was added to the diet during the initial period.

270 relative inhibition was observed when sodium phytate was added.

271 on in P. vittata gametophyte tissue grown on phytate was equivalent to plants grown with inorganic ph

272 Phytate was less abundant in sprouts, which did not corr

273 The antinutrient phytate was not increased and the iron in the white flou

274 Additionally, hydrolysis of phytate was shown to increase bile acid binding, probabl

275 essed in bacteria and yeast was highest when phytate was used as substrate, indicating that AtPAP15 i

276 (total, soluble and insoluble), tannins and phytates was determined.

277 Acid hydrolysis of InsP6 (phytate) was used to prepare a distribution of InsPs, ra

278 ; thus, iron bound to other ligands, such as phytate, was also labeled.

279 ility of calcium is, however, compromised by phytate, which is present in large quantities in maize k

280 irements of human infants, they also contain phytate, which may negatively affect trace element absor

281 e high iron stores, whereas foods containing phytate (whole grains) decrease these stores.

282 ruption of these kinases nearly ablates seed phytate without accumulation of phytate precursors, incr

283 to Zn of 14 and 5, and millimolar ratios of (phytate x Ca) to Zn of 344 and 111.

284 acid can affect copper availability, whereas phytate, zinc, and iron appear to have little influence

285 take from the test meals was 7.3 +/- 2.2 mg (phytate:zinc molar ratio = 3.1 +/- 0.3, not accounting f

286 2-5 y who were consuming a maize-based diet (phytate:zinc molar ratio of 23:1).

287 between FAZ and both dietary phytate and the phytate:zinc molar ratio.

288 examined in relation to dietary phytate and phytate:zinc molar ratios by using a mixed nonlinear reg

289 on of zinc (FAZ) and the phytate content and phytate:zinc molar ratios of maize tortillas prepared fr

290 grain Zn concentration and a 17%-increase in phytate:Zn ratios (to 9.5).

291 , and grain Zn bioavailability was adequate (phytate:Zn ratios lower than 15).