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What is Phytic Acid about?

Phytic acid significantly inhibits iron absorption from cereal and legume-based foods, contributing to iron deficiency in infants. Complete enzymatic degradation of phytic acid is recommended to improve iron absorption, especially in low-cost complementary foods for infants in developing countries. Various methods, including dephytinization, addition of ascorbic acid, and the use of exogenous phytases, can enhance iron bioavailability from these foods.

Author

arp2781

Language

EN