Not exact matches
Phytic acid can
inhibit absorption of some minerals including
iron and zinc, Caspero says.
Sprouting neutralizes phytic acid, a substance present in the bran of all grains that
inhibits absorption of calcium, magnesium,
iron, copper
and zinc.
Phytic acid is a substance in the bran of grains that can
inhibit part of the absorption of calcium, magnesium, copper,
zinc and iron.
And this means that phytic acid can inhibit the micronutrient absorption of zinc, iron, magnesium, and calcium in the digestive syst
And this means that phytic acid can
inhibit the micronutrient absorption of
zinc,
iron, magnesium,
and calcium in the digestive syst
and calcium in the digestive system.
The antinutrients present in the bran of all un-sprouted grains
inhibit the ability of the body to digest the grain, as well as
inhibiting absorption of calcium, magnesium,
iron, copper
and zinc.
Both
iron and zinc can
inhibit calcium absorption as can excess phosphorus
and magnesium.
Now, this is not necessarily bad news as phytic acid (inositol hexaphosphate or IP6) can actually do great things for you — like prevent kidney stone formation — but it also
inhibits the absorption of certain minerals, mostly the metals calcium,
iron, magnesium
and zinc.
Iron and calcium
inhibit zinc absorption.
Iron, magnesium
and copper are all blocked from absorption,
and zinc is also
inhibited.
Spinach is the cruciferous vegetable highest in oxalic acid, a potent mineral - binder that
inhibits the absorption of dietary minerals including calcium,
zinc, magnesium
and iron.
For example, one study showed that a wheat roll containing 2 mg phytic acid
inhibited zinc absorption by 18 percent; 25 mg phytic acid in the roll
inhibited zinc absorption by 64 percent;
and 250 mg
inhibited zinc absorption by 82 percent.12 Nuts have a marked inhibitory action on the absorption of
iron due to their phytic acid content.13
All grains contain a phytic acid which
inhibits the absorption of calcium, magnesium,
iron, copper
and zinc.
contains high levels of phytic acid, which reduces absorption of minerals like
zinc and iron and inhibits enzymes we need to properly digest food;
Cooking can also reduce certain chemicals in a vegetable that
inhibit the absorption of minerals, including important minerals like
zinc,
iron, calcium
and magnesium.