Background:
Phytic acid is a phosphorus storage compound of seeds and cereal grains. Phytic acid is known as a food inhibitor, which has a strong ability to chelate multivalent metal ions, specially zinc, calcium, iron and as with protein residue. Phytic acid inhibits the enzymatic superoxide source xanthine oxidase (XO), and has antioxidative, neuroprotective, anti-inflammatory effects[1][2][3][4].
Phytic acid (myo-Inositol) inhibits the formation of uric acid from xanthine with an IC50 of about 30 mM. The generation of the superoxide is greatly affected by phytic acid; the IC50 is about 6 mM, indicating that the superoxide generating domain of XO is more sensitive to phytic acid[3].
参考文献:
[1]. Zhou JR, et al. Phytic acid in health and disease. Crit Rev Food Sci Nutr. 1995 Nov;35(6):495-508.
[2]. Gupta RK, et al. Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. J Food Sci Technol. 2015 Feb;52(2):676-84.
[3]. Muraoka S, et al. Inhibition of xanthine oxidase by phytic acid and its antioxidative action. Life Sci. 2004 Feb 13;74(13):1691-700.
[4]. Lv Y, et al. Phytic acid attenuates inflammatory responses and the levels of NF-κB and p-ERK in MPTP-induced Parkinson's disease model of mice. Neurosci Lett. 2015 Jun 15;597:132-6.
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